Pork Chops with Rosemary & Garlic Butter and Sweet Potato Mash
- Prep time: 35 minutes
- Calories: 680
- 1 Stalk of Rosemary
- 1 of Garlic Clove
- 2 of Pork Rib Chop
- 800 g of Sweet Potato (small)
- 1 75g Pack of Mixed Lettuce
- 3 Tbsp of Butter (pantry)
- 1 Tbsp of Milk (pantry)
- 120 g of Cherry Tomatoes
Boil Sweet Potatoes: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 8-10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).
Prepare Garlic Butter:Finely chop the rosemary leaves. Peel and mince garlic. In a medium bowl, combine chopped rosemary, garlic, salt, pepper and butter, mixing well.
Roast Pork:Pat pork dry with paper towel. Spread rosemary garlic butter over pork chop, reserving about 1 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.
Mash Sweet Potatoes:Add reserved rosemary garlic butter and milk to the pot of cooked sweet potato. Mash until smooth. Season with salt and pepper to taste.
You Plate It:Divide sweet potato mash evenly between plates. Top with pork rib chop. Serve mixed salad leaves and cherry tomatoes alongside. Enjoy!