Pork Chops with Rosemary, Garlic Butter and Creamy Sweet Potato Mash

Remove butter from fridge and allow to come to room temperature. Peel sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

Cut cherry tomatoes in half. Divide sweet 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 sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

Cut cherry tomatoes in half. Divide sweet 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 sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

Cut cherry tomatoes in half. Divide sweet 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 sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

Cut cherry tomatoes in half. Divide sweet 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 sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

Cut cherry tomatoes in half. Divide sweet 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 sweet 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 10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).

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

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.

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

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