2 sweet potatoes, peeled and cut into half-moons about ½ inch (5 mm) thick

3 tbsp (45 ml) olive oil

1 cup (250 ml) chicken broth

½ cup (125 ml) 35% cream

2 tsp cornstarch

2 garlic cloves, chopped

1 cup (25 g) arugula, finely chopped (optional)

4 bone-in pork chops, each 1 inch (2.5 cm) thick

8 Medjool dates, pitted and diced

3.5 oz (100 g) Président Bleu d’Auvergne cheese, crumbled

2 tbsp chives, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C).

On a baking sheet lined with parchment paper, toss the sweet potatoes with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 30 minutes or until tender.

Meanwhile, in a small pot, combine the broth, cream, cornstarch and garlic. Bring to a boil and simmer for 5 minutes. Add the arugula, if using, and cook for 1 minute. Season with salt and pepper and set aside.

In a large skillet over high heat, brown the pork chops in the remaining oil for 5 minutes on each side or until the desired doneness.

Divide the sweet potatoes and pork chops among four plates. Drizzle the pork chops with the sauce and garnish with the dates and cheese. Sprinkle with the chives.

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