Pork Chops with Rosemary & Garlic Butter & Sweet Potato Mash
- Prep time: 35 minutes
- Calories: 680
- 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 tsp. 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. 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! (NOTE: We had a suggestion from a customer to add in some more veg to this recipe, so we listened. That's why you don't see any cherry tomatoes in the pic 😉 )