Pork Chops with Rosemary & Garlic Butter and Sweet Potato Mash
  • Prep time: 35 minutes
  • Calories: 680
Western Australian pork chops are always a favourite when they appear on the menu. For this recipe, you cook the pork in aromatic rosemary and garlic butter. Then, when it's juicy and tender, the pork rib is served with a simple and healthy sweet potato mash, letting the hero of this dish take all the glory.
  • 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!