Yams:
2 1/2 pounds long narrow yams (red-skinned sweet potatoes; about 4), peeled, cut into 2-inch chunks
2 1/2 pounds long narrow yams (red-skinned sweet potatoes; about 4), peeled, cut into 2-inch chunks
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup pure maple syrup
4 8-ounce center-cut bone-in pork loin chops (each about 3/4-inch thick
2 tablespoons fresh marjoram leaves
3/4 cup dry white wine
1 bunch watercress, thick stalks removed
The yams and pork are best eaten immediately after they’re done.
Preheat oven to 400F.
On a baking sheet, toss the yams with 1 tablespoon of oil to coat. Sprinkle with salt and pepper. Bake for 30 minutes, or until the yams are almost tender, turning after 20 minutes.
Drizzle the maple syrup over the yams and turn the yams to coat. Bake 15 minutes longer, turning and coating in the syrup occasionally, or until they are tender and golden brown.
Heat a large grill pan with high sides over high heat. Add 1 tablespoon of oil. Season the pork chops generously on all sides with salt and pepper. Grill the pork chops for 3 minutes. If your pan is not large enough to fit all four chops without crowding them, grill 2 chops at a time. Rotate the pork chops 90 degrees and cook 2 minutes longer. Turn the pork chops over and cook 2 minutes.
Transfer the pan to the oven and cook until the pork chops are cooked to desired doneness, about 5 minutes for medium doneness.
Set the grill pan on the stove over medium-high heat. Scatter the marjoram over the pork and the pan and cook until fragrant, about 30 seconds. Transfer the pork chops to a plate.
Add the wine to the pan and simmer until it is reduced by half, about 4 minutes.
Place the watercress on 4 plates. Arrange the yams alongside the watercress. Place 1 pork chop on each plate. Pour the pan juice over the pork and serve.