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Pork Milanese with Sweet Potato (pronounced melonasay)
½ cup all purpose unbleached flour
Pinch of pepper
1 egg, beaten
½ cup Italian bread crumbs
1 Tbsp. olive oil
2 thin cut pork chops
1 sweet potato, peeled and cubed
2 cups organic low-sodium chicken stock
Combine flour with pepper in shallow dish. Beat another egg in another dish and place bread crumbs in another dish. Dip pork chops one at a time in flour, then eggs, then the bread crumbs. Set aside.
Heat skillet with olive oil over medium heat. Place breaded pork chops in pan and cook about 5 minutes per side until golden brown and done.
In a pot, heat chicken stock with sweet potato chunks. Bring to a boil and simmer for 25 minutes until potatoes are fork tender.
Cube pork chops and place in blender with sweet potatoes (leaving liquid in pot). Blend adding liquid little by little until preferred consistency is met.
