Baked pork chops with sweet potato mash
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp olive oil
- 2 thick pork chops, fat snipped every 1-2cm with scissors
- 4 tbsp fine-cut or shredless marmalade
- 2 tbsp runny honey
- blanched sugar snap peas, to serve
SWEET POTATO MASH
- 500g sweet potatoes, halved
- 1 clove garlic, bashed
- 1 tbsp olive oil
- 1 tbsp fine-cut or shredless marmalade
- 1 lime, juiced, plus wedges to serve
- a handful coriander, roughly chopped
Method
- STEP 1
Put the sweet potatoes and garlic clove into a microwaveable bowl, drizzle with the olive oil and season, then seal tightly with clingfilm and microwave for 12 minutes until completely soft.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Heat a heavy-bottomed, ovenproof frying pan over a medium-high heat, drizzle the pork chops with the oil and season well. Cook the chops on their fat end for 1-2 minutes or until golden and some of the fat has rendered, then cook on each side for 1-2 minutes or until really golden. Mix together the marmalade and honey, and spoon thickly over the tops of the chops.
- STEP 3
Put into the oven and roast for 6-8 minutes, depending on thickness, baste well with the glaze then transfer to a plate and rest, loosely covered, for 5 minutes.
- STEP 4
Tip the sweet potatoes into a clean bowl with the marmalade, lime juice and coriander, and squeeze the garlic clove out of its skin into the bowl. Season and mash well, potato skins and all.
- STEP 5
Divide the sweet potato between 2 plates and serve with the pork chops and any glaze and resting juices, sugar snap peas and lime wedges to squeeze over.
