Sweet Potato Risotto with Maple-Pecan Crusted Pork

For the pork chops:
4 boneless pork chops
Salt and pepper, to taste
2 tablespoons maple syrup
1 tablespoon Dijon mustard
½ cup pecans, crushed almost to a powder
1 teaspoons chili powder

For the risotto:
2 large sweet potatoes
1 tablespoon extra virgin olive oil
2 garlic cloves
¼ teaspoon red pepper flakes
1 shallot
salt and pepper, to taste
1.25 cups canned pumpkin puree
½ cup chicken broth, low-sodium
1 teaspoon thyme flakes
½ cup crumbled goat cheese (about 3oz)
1 tablespoon freshly chopped parsley, to garnish

Preheat the oven to 425 degrees.

Pat your pork chops dry and season with salt and pepper and place on a parchment-paper lined baking sheet. Place maple syrup, chili powder, mustard and pecans in a small bowl and whisk together until combined. Using a brunch, spread the maple mixture over both sides of the pork chops. Bake for 16-18 minutes or until cooked all the way through. Reserve pan juices.

While the pork chops are baking, peel and spiralize the sweet potatoes, using Blade C. Place the noodles into a food processor and pulse until rice-like. Mince the garlic cloves and shallot and set aside.

Place a large skillet over medium heat and add in the oil. Once oil is heated, add in the garlic, red pepper flakes and shallots. Cook for 1 minutes or until shallots are translucent. Add in the sweet potato rice and season with salt and pepper. Cook, stirring often, for 2-3 minutes or until rice heats through and begins to soften.

Add in the pumpkin, thyme and broth and cook for 5 minutes or until sweet potato rice softens. Remove from heat, add in goat cheese and mix until goat cheese is evenly combined.

Portion the sweet potato risotto into bowls and top each with a pork chop and a drizzle of pan juices. Garnish with parsley.