Pork Chops with Rosemary & Garlic Butter & 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)
- 3 Tbsp of Butter (pantry)
- 1 Tbsp of Milk (pantry)
- 120 g of Cherry Tomatoes
Boil Sweet Potatoes:Remove butter from fridge. Preheat oven to 220°C. Peel sweet potato and cut into 1 cm dice. Place in a large pot, cover with water, and season generously with salt. Place over high heat and boil until tender, 8-10 minutes or until tender when pierced with a fork. Drain and set aside (for step 4).
Prepare Garlic Butter:Wash the fresh produce. Finely chop the rosemary leaves. Mince garlic. In a medium bowl, combine chopped rosemary, minced garlic and butter.
Roast Pork:Pat pork dry with paper towel. Season both sides with salt. Spread rosemary butter over pork, reserve about 1 Tsp. Heat ovenproof pan over medium-high heat. Add pork, buttered side down. Cook until just browned. Transfer to oven. Roast until exterior is well browned and slightly pink inside, about 4 minutes. Remove from oven, rest for 5 minutes.
Mash Sweet Potatoes:Add reserved rosemary 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. Serve mixed salad leaves and cherry tomatoes alongside. Enjoy!