Pork Chop with Sweet Potato Mash & Teriyaki Super Greens

Cooking notes

• ✳I peel the sweet potatoes and boil them whole — not cubed — so they cook evenly and the mash stays dense instead of watery.
• ✳I use half a stick of butter (4 tbsp) and about a quarter cup of heavy cream for the mash, then add pink Himalayan salt, garlic powder, nutmeg, cinnamon, and a little maple syrup.
• ✳I pull the chop at 140°F internal and rest it 5–8 minutes — it carries over to the safe 145°F and stays juicy.
• ✳Bone-in beats boneless here: the bone keeps the meat from drying out during the sear.
• ✳Add the teriyaki to the greens while they're still cooking over heat; the butter and sauce reduce into a glaze right in the pan.
• ✳Mash by hand, not in a blender — blending sweet potato turns it gluey.

Ingredient substitutions

Swap freely — the macro profile stays close as long as you match protein and portion size.

• Instead of
  Pork chop
  Try
  • →Chicken thigh
  • →Pork tenderloin
  • →Turkey cutlet
• Instead of
  Sweet potato mash
  Try
  • →Mashed butternut squash
  • →Jasmine rice
  • →Roasted potatoes
• Instead of
  Teriyaki super greens
  Try
  • →Garlic spinach
  • →Sautéed kale
  • →Steamed bok choy

Why this meal

• Complete protein from pork supplies the leucine needed to trigger muscle protein synthesis after training
• Sweet potato carbohydrate replenishes muscle glycogen in the post-workout window
• Pork is a strong source of thiamin (B1) and B6, which support energy metabolism
• Sweet potato delivers beta-carotene (vitamin A) and potassium for fluid balance
• Super greens add iron, folate, magnesium and vitamin K with very few calories
• Fiber from the potato and greens slows digestion and keeps you full between two larger meals