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. Don’t forget to share the moment #youplateit on Facebook or Instagram!
  • 1 Stalk of Rosemary
  • 1 Garlic Clove
  • 2 Pork Rib Chop
  • 800 Grams of Sweet Potato (small)
  • 1 75 Gram Pack of Mixed Lettuce
  • 3 Tablespoons of Butter (pantry)
  • 1 Tablespoons of Milk (pantry)
  • 120 Grams 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 Rosemary & 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 dry pork with paper towel. Season pork with salt on both sides then spread over rosemary butter, reserve about 1 teaspoon. Heat a large ovenproof pan over medium-high heat. When oil is just smoking, add the pork, buttered side down. Cook until just browned, 2 minutes per side. Then transfer to the oven and roast until well browned on the outside and slightly pink inside, about 4 minutes. Remove from pan and allow to 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!