Grilled Pork Chops with Mashed Sweet Potatoes

7 ounces boneless pork chops,
center-cut, butterfly
salt
fresh ground black pepper
2 Tablespoons olive oil
4 ounces mushrooms, sliced
1 whole shallot, thinly sliced
or a small onion
fresh sage, to taste
3 small sweet potatoes
1/4 cup Tropicana Orange
/Tangerine Juice
Sprinkle chops with a little salt and pepper. Cook on
a grill or in a grill pan that’s been lightly coated with
a little oil and heated. Meanwhile, heat the olive oil
and sauté the mushrooms and shallot over medium
heat for about 12 minutes. (This should be plenty of
time for the chops to cook.) Just before removing
this mixture from the heat, throw in the sage and mix
it up. Spoon the mushrooms over the chops. For the
potatoes, peel and dice them into cubes. Boil in
water for about 15 minutes. Drain and mash them
with the juice.