Thyme Pork with Cherry Sauce and Sweet Potato-Edamame Salad

Ingredients

• 2 medium sweet potatoes
• ¼ cup water
• 1 cup shelled frozen edamame
• 1 small red bell pepper
• ¼ cup refrigerated ginger dressing
• 3 tablespoons reduced-fat mayonnaise
• ½ cup sliced fresh green onions

Steps

1. Peel potatoes and cut into ¼-inch cubes. Place potatoes and water in microwave-safe bowl and cover; microwave on HIGH 3–4 minutes. Stir in edamame; microwave 4–5 more minutes until potatoes and edamame are tender. Drain and let stand to cool 5 minutes.
2. Chop bell pepper (¾ cup). Combine dressing and mayonnaise in large bowl; fold in peppers, onions, and potato mixture until evenly coated. Serve.

Ingredients

• ½ cup sherry vinegar
• ¼ cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon chipotle hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1 cup fresh cherries
• 2 tablespoons fresh thyme leaves
• 2 tablespoons olive oil
• ¼ teaspoon pepper
• 4 (1-inch-thick) boneless pork chops (about 2 lb)

Steps

1. Preheat grill (or grill pan) on medium-high. Combine in medium saucepan: vinegar, honey, mustard, hot sauce, paprika, and ½ teaspoon salt; bring to a simmer on medium-low. Pit cherries and chop, then add to sauce; cook 7–8 more minutes, stirring occasionally, until sauce is thickened and cherries are soft (sauce will thicken as it cools). Meanwhile, chop thyme.
2. Combine thyme, oil, pepper, and remaining ½ teaspoon salt; coat pork on both sides with mixture (wash hands). Grill pork 4–5 minutes on each side until pork is 145°F. Serve with cherry sauce.