Herb and Spiced Pork Chops with Sweet Potato Mashed
Created by Chef Jay of Fitness Foods
Ingredients
- 2 Johnston’s Pork Chops
Pork Marinade
- 1 tsp chili powder
- 1 tablespoon paprika
- 1 tablespoon coriander seeds crushed
- 4 garlic cloves crushed
- 1 star anise crushed
- 2 tablespoons fresh thyme chopped
- ¼ cup olive oil
- salt and pepper
Sweet Potato Mashed
- 2 litres chicken stock
- 2 yams peeled and diced
- 2 tablespoons fresh coriander chopped
- 2 tablespoons fresh sage chopped
- 1 shallot chopped
- 1 tablespoon minced garlic
Bok Choy
- 2 baby bok choy cut in half
- 2 tablespoon soy sauce
- 1 shallot chopped
- 1 tablespoon minced garlic
- bok choy
- 2 baby bok choy cut in half
- 2 tablespoon soy sauce
Instructions
- Mix all pork marinade ingredients together. Add pork chops and coat well with marinade for a minimum 1 hour to overnight.
- Bring chicken stock to boil in a medium pot and add diced yam. Cook until yam is soft and tender; strain.
- In a medium hot pan, add dash of olive oil and fry shallots and garlic until nice and golden brown.
- Add yam and crush yam with spoon while mixing with shallots and garlic.
- Turn heat off; add chopped sage and coriander. Season with salt and pepper to taste.
- In a small pan, heat with a dash of olive oil and fry bok choy facing down. Once stem starts cooking, add soy sauce and keep off heat until plating.
- Preheat oven to 375°F.
- Heat up a medium pan with dash of olive oil. Once oil is hot, sear pork chop until nice golden brown on both sides. Put in oven to finish, about 8-10 minutes for medium rare to medium. Internal temperature of pork chops should be 145°F for medium rare. Remove and let rest.
- Arrange a cup of sweet potato mashed in the middle of the plate. Top with pork chop and arrange bok choy beside the chop.
Notes
Tip - You can use the pan that fried the pork chops and add a few knobs of butter to make sauce for the dish
