Pork Chops with Rosemary & Garlic Butter & Sweet Potato Mash
  • Prep time: 35 minutes
  • Calories: 680
WA pork chops are always a favourite when they are on the menu. Today, you will cook your pork in rosemary and garlic butter then, when it's juicy and tender, you will serve with a simple and healthy sweet potato mash.
  • 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!