Balsamic Glazed Pork Chops

http://www.epicurious.com/recipes/food/reviews/BALSAMIC-GLAZED-PORK-CHOPS-233982?pg=4

Active time: 25 min Start to finish: 25 min

Servings: Makes 4 servings.

Ingredients

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

6 oz small shallots (about 8), quartered and peeled, leaving root ends intact

2/3 cup balsamic vinegar

1 1/2 teaspoons sugar

Preparation

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Baked Sweet Potatoes and Yams, Thai-style

http://thaifood.about.com/od/vegetarianthairecipes/r/sweetpotatoyams.htm

SERVES 4-6 as a side dish

Ingredients:
* 2 sweet potatoes, peeled and cubed
* 3-4 purple yams (purple yams are quite small) OR substitute 1 medium-sized regular yam, peeled and cubed
* 1 large carrot, chopped or sliced thickly
* 3 Tbsp. coconut oil OR olive oil
* 1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy you want it)
* 1/4 tsp. cumin
* 1 tsp. cumin seeds (whole)
* 2 Tbsp. brown rice syrup OR maple syrup
* salt (to taste)
* black pepper (to taste)
* handful of chopped fresh coriander (leaves and stems)
* optional: 1 red chili, de-seeded and minced for garnish
* optional: 1 tsp. butter (not strictly Thai, but I find this adds a delicious note of flavor)

Preparation:
* Preheat oven to 350 degrees.
* Place chopped vegetables in a flat casserole dish, such as you would use for lasagna. Pour oil over, then sprinkle with the cumin seeds, ground cumin, and cayenne pepper. Toss well to mix.
* Add 3 Tbsp. water and place dish in the oven to bake for 45 minutes.
* When vegetables are soft, remove from oven. Leaving them in the baking dish, add the butter (if using) and drizzle over the syrup. Top with salt and pepper and toss well.
* Do a taste-test, adding more salt if desired. Add more syrup if you prefer them sweeter. If too sweet or too salty, add a squeeze of lemon juice.
* Garnish with the coriander and chili (if using), and ENJOY!