Pork Chops with Rosemary & Garlic Butter and Creamy Mash

Remove butter from fridge and allow to come to room temperature. Peel Dutch cream potato and cut into 1 cm cubes. Place in a large pot, cover with water and season generously with salt. Place over high heat and boil 8-10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

Tip! Dutch cream potatoes have replaced sweet potato this week, that's why the photos are different.

Finely chop the rosemary leaves. Peel and mince garlic. In a medium bowl, combine chopped rosemary, garlic, salt, pepper and butter, mixing well.

Tip! If butter is too hard to mix, give it a very short blast in the microwave on low until softened just enough to mix - do not melt.

Spread the rosemary garlic butter over the pork rib chop, reserving about 2 tsp. Heat frypan over medium-high heat. Add pork, buttered side down. Cook 5 minutes on one side until browned, then flip. Cook, occasionally tilting the pan and spooning any butter over the chops, 3-4 minutes or until browned and cooked through.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add reserved rosemary garlic butter (see tip) and milk to the pot of cooked potato. Mash until smooth. Season with salt and pepper to taste.

Tip! You can reserve a little of the garlic butter to put on the chops for garnish if you wish.

Divide potato mash evenly between plates. Top with pork rib chop. Serve the mixed lettuce and cherry tomatoes alongside. Enjoy!

Remove butter from fridge and allow to come to room temperature. Peel Dutch cream potato and cut into 1 cm cubes. Place in a large pot, cover with water and season generously with salt. Place over high heat and boil 8-10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

Tip! Dutch cream potatoes have replaced sweet potato this week, that's why the photos are different.

Finely chop the rosemary leaves. Peel and mince garlic. In a medium bowl, combine chopped rosemary, garlic, salt, pepper and butter, mixing well.

Tip! If butter is too hard to mix, give it a very short blast in the microwave on low until softened just enough to mix - do not melt.

Spread the rosemary garlic butter over the pork rib chop, reserving about 2 tsp. Heat frypan over medium-high heat. Add pork, buttered side down. Cook 5 minutes on one side until browned, then flip. Cook, occasionally tilting the pan and spooning any butter over the chops, 3-4 minutes or until browned and cooked through.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Add reserved rosemary garlic butter (see tip) and milk to the pot of cooked potato. Mash until smooth. Season with salt and pepper to taste.

Tip! You can reserve a little of the garlic butter to put on the chops for garnish if you wish.

Divide potato mash evenly between plates. Top with pork rib chop. Serve the mixed lettuce and cherry tomatoes alongside. Enjoy!