In Pork Chops, Quick & Easy, Recipes

Herb and Spiced Pork Chops with Sweet Potato Mashed

Created by Chef Jay of Fitness Foods
Servings 2


  • 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


  • 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.


Tip - You can use the pan that fried the pork chops and add a few knobs of butter to make sauce for the dish

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