• Preheat oven to 425F. Season the pork chops with salt and pepper.
• Heat an oven-safe or cast-iron skillet over medium-high heat. Add the oil. Once hot, add the pork chops and sear on both sides for 3 minutes each.
• Meanwhile, mix together the stone-ground mustard, maple syrup, and white wine vinegar.
• Pour half of it over the pork chops in the pan. Flip the chops to coat in the sauce.
• Place uncovered skillet in oven and bake for 6-10 minutes, until cooked to your preference, from 130° to 150° (I always recommend 130 for the juiciest pork chops).
• Remove pork chops from the oven and let rest for 10 minutes. Serve with the remaining sauce drizzled over the top.

For the sweet potatoes:

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Toss sweet potato fries with olive oil, salt, and pepper. Then arrange them on the baking sheet. Roast for 20-25 minutes, or until golden brown and crispy. Turn the fries over halfway through cooking.
• In a small bowl, whisk together mayonnaise, chipotle peppers in adobo sauce (more or less to suit your level of spiciness), lime juice, and honey. Taste and adjust seasoning.
• When sweet potatoes are done, put them on a serving platter. Drizzle with chipotle mayo, or serve it on the side, and garnish with chopped cilantro.