Directions

1. For the sweet potato-parsnip mash, place the chopped sweet potato and parsnips in the steamer basket of an Instant Pot. Pour in the chicken broth and water and add the chopped thyme. Cook on high pressure for 10 minutes.
2. Carefully remove the steamer basket and dump the sweet potato and parsnips into a large bowl. Add the ghee, olive oil, and salt and mash well with a potato masher.
3. Add the coconut milk and continue mashing until desired level of creaminess is reached.
4. For the roasted broccolini, preheat oven to 425°F.
5. Toss the broccolini with the leeks, garlic, olive oil, and salt.
6. Transfer everything to a baking sheet and drizzle with a touch more olive oil.
7. Roast for 12 minutes then stir and continue roasting for a few more minutes, until the broccoli is slightly tender and browned.
8. For the pork chops, season the pork chops with salt and pepper and let stand for 10-15 minutes.
9. Mix the Marion Berry preserves with the Dijon Mustard in a small bowl.
10. Heat a large, heavy pan over high heat until smoking hot. Add the avocado oil and sear the chops for several minutes on each side.
11. Remove the pan from heat and spoon the marion berry preserves & dijon mix over the pork chops. Return to heat, cover, and simmer for 10 minutes then flip and continue simmering for another 5-10 minutes. Remove the pork chops from the pan and let rest.
12. Pour any juices from the pork chops back into the pan along with the champagne vinegar and chicken broth. Simmer the sauce for about 5 minutes, until it has reduced by about 1/3.
13. For the shishito pepper, heat a large, heavy pan for 5-6 minutes until very hot.
14. Add the olive oil and shishito peppers. Sauté for 3-4 minutes.
15. Add the lemon juice and season with salt. Continue sautéing until the peppers are softened and slightly charred.