Pork Chop Sweet Potato Rice Bowls

• boneless pork chop1 1/2 lb
• sweet potatoespeeled and cubed2 lb
• long-grain brown rice1 cup
• frozen corn2 cup
• chunky salsa1 cup
• shredded mexican cheese2 oz
• light olive oil4 tbsp
• paprika1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Peel and cube the sweet potatoes. Toss them with half of the light olive oil, a pinch of the kosher salt, and black pepper, spread them on a baking sheet, and roast at 425F until fork-tender and browned at the edges, about 25-30 minutes; test one with a fork for a soft center.
2. 2Rinse the brown rice under cool water, combine it with water in a saucepan according to the package directions, and simmer covered until tender and the liquid is absorbed, about 35-45 minutes. Let it stand covered for 5 minutes, then fluff and taste for seasoning.
3. 3Pat the pork chop dry without rinsing it, season both sides with the remaining kosher salt and black pepper, then wash the board, knife, and your hands with soap and water before touching anything else.
4. 4Heat the remaining light olive oil in a skillet over medium-high heat until shimmering. Sear the pork chop until deeply golden and the thickest part reads 145°F (63°C) on an instant-read thermometer, about 4-6 minutes per side. Transfer it to a clean plate and let it rest at least 3 minutes, then wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Warm the frozen corn in the skillet over medium heat until hot and crisp-tender, about 3-4 minutes. Taste and adjust with kosher salt and black pepper.
6. 6Divide the brown rice, sweet potatoes, and corn between bowls. Slice the rested pork and add it with the salsa and shredded mexican cheese. Taste the finished bowls and adjust with more salsa, kosher salt, or black pepper.