Christina's Pork Chops with Craisins, Sweet Potatoes and Brussel Sprouts

adapted from Cheeky Kitchen

2 sweet potatoes
2 cups Brussel sprouts, halved
2 tablespoons coconut oil or butter
5-6 thick-cut pork chops
1/4 large onion, peeled and sliced
3/4 cup white wine (optional; can use chicken broth)
1/4 cup pure maple syrup
1/2 C Craisins
salt and pepper to taste

Preheat oven to 400 degrees. Pierce sweet potatoes and zap in microwave to soften, about 7 minutes. Remove, cool, peel, and cut into bite-sized cubes. Toss into a large baking dish with brussell sprouts.

In a large skillet, melt coconut oil over medium-high heat. Add salted-and-peppered pork chops until browned, then transfer to baking dish on top of brussells and sweet potatoes. Add shallots to the skillet, then white wine. Drizzle over pork chops. Drizzle with maple syrup. Toss dried cherries into the baking dish, then salt and pepper everything generously.

Place in oven and cook for 30-40 minutes, until the center of the pork chops are cooked through, and the brussels are tender. Serve with juices slathered all over the veggies and meat.