Seared Pork Chops with Cilantro Chimichurri and Crispy Sweet Potatoes
In a small bowl combine cumin, salt, thyme, and pepper. Sprinkle chops with half of the spice mixture.
In a 10-inch nonstick skillet heat 1 Tbsp. of the oil over medium heat. Add chops; cook 13 to 15 minutes or until a thermometer inserted in chops registers 145 degrees F, turning once.
Meanwhile, in a 10-inch skillet heat remaining 3 Tbsp. oil over medium heat. Add sweet potatoes, onion, and remaining spice mixture; cook 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in tomatoes; cook 1 minute more or just until tomatoes start to soften.
Serve sweet potato mixture topped with chops and Cilantro Chimichurri.
In a small bowl stir together the cilantro, vinegar, oil, garlic, and salt.