Chili Braised Pork / Mashed Sweet Potatoes

So, nothing I cooked tonight can hold a candle to the birth of my friends’ new baby boy. Welcome to the world, Conrad. All well-wishes aside, and coming in a distant second in fanfare is a great new dish I got from this month’s Everyday Food.

I’m no shill, but I am a fan of this little publication. It always provides at least a few simple flavorful dishes each month, and this one is no different (I’ve made a few modifications, though).


2 lbs pork country ribs
Kosher salt and pepper
2 tbsp olive oil
1 can low-sodium chicken broth
3 tbsp flour
2 tbsp chili powder
2 sweet potatoes, peeled and diced
1/2 cup sour cream
2 tsp sugar

Heat olive oil in a large, straight-sided skillet over medium high heat. Season pork with salt and pepper. Brown pork on all sides in skillet, about 1-2 minutes a side. In a mixing bowl, whisk together chicken broth, flour, and chili powder. Once pork is browned, pour mixture over ribs and bring to a boil. Reduce to a decent simmer, cover, and cook for 30 minutes, flipping every 5 or 6 minutes.

When there are five minutes left, add sweet potato cubes to a medium pot half full of salted water. Bring to a boil, then reduce to a rapid simmer. After the 30 minutes (above) is up, uncover and cook ribs for 20 more minutes, flipping occasionally. Meanwhile, when sweet potatoes are fork-tender, remove from pot with a slotted spoon and mash until fluffy and smooth. Add sour cream and sugar, and incorporate fully. Once the rib sauce is thick, you are ready to serve.

Serve ribs with a drizzle of pan sauce, and mashed potatoes with a dash of chili powder.

Makes 2-4 servings. Enjoy!


About Gerard

Fun-loving, well-read foodie.
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