Pork Chops with Apple Mostarda, Roasted Sweet Potato and Walnut & Blue Cheese Salad

Prepare Ingredients:

Preheat oven to 200°C. Wash the fresh produce. Halve the sweet potatoes lengthwise, then cut again crosswise; or cut into 1-1½ cm wedges. Core and small dice the apple. Roughly chop the walnuts. Pick the parsley leaves; discarding stems.

Roast Sweet Potatoes:

Place the sweet potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer, and roast for about 20 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Toast Walnuts:

Heat a large pan on medium-high until hot. Add the walnuts. Toast, stirring occasionally, 2 to 4 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Make Apple Mostarda:

In the same pan, add olive oil on medium-high until hot. Add the apple, then cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the mustard and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes. Transfer to a bowl. Wipe out the pan.

Cook Pork Chops:

Pat the pork chops dry with paper towel; season both sides with salt, pepper and the spice mix tapping off any excess. In the same pan, heat olive oil on medium-high until hot. Add the pork chops. Cook 3 to 4 minutes on the first side, or until browned. Flip and add the butter. Cook, occasionally tilting the pan and spooning the butter over the pork chops, 3 to 4 minutes, or until browned and cooked through. Remove from heat.

You Plate It:

To the bowl of toasted walnuts, add the roasted sweet potatoes, blue cheese crumble as you add, and the parsley. Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste. Transfer to plates with the cooked pork chops. Top the pork chops with the apple mostarda. Enjoy!