A deliciously sweet, salty combination of flavours to appeal to the whole family.
2 free range pork loin chops
1 large sweet potato
1 bunch broccolini
1 tsp raw honey
2 tbsp dijon mustard
2 tbsp olive oil
1 large clove of garlic (minced or grated)
1 tsp dried or fresh rosemary (finely chopped)
1 tbsp balsamic vinegar
Grate or mince garlic into a large bowl.
Pour in the olive oil, balsamic vinegar, rosemary, and mustard. Whisk well with a fork.
Place in the chops and massage marinade into meat with your hands.
Allow to marinade for at least 30 minutes in the fridge, covered.
Preheat oven to 180°C.
Peel the sweet potato and cut across into 1 cm thick slices, creating chip-like slices.
Line a large baking tray with baking paper and spread out the sweet potato slices. Drizzle some olive oil across the slices and sprinkle some Moroccan seasoning over the sweet potato.
Place tray into oven and cook for 30-40 mins until soft but slightly crunchy.
While the sweet potato cooks, remove the chops from the fridge. Remove the chops from the marinade and wipe the excess marinade off each chop and place onto a separate plate.
Heat a fry pan or BBQ, and when surface is hot, place the chops on. Cook for 8-10 mins each side, depending on thickness of the chop (3-5cm thick on average).
While chops are grilling, pour the marinade into a small saucepan and put over a low heat and allow to begin reducing to create a thickened sauce. At this stage, add in 1 tsp of quality raw honey.
Keep checking the sweet potato and chops.
Put on a pot of water deep enough to par boil the broccolini.
Once the water is boiling, place in the broccolini and cook for 3-4 minutes. Once cooked, remove from the water and strain all excess water off.
Once chops have been cooked evenly on both sides, remove from the grill and allow to rest for 4-5 minutes.
Place some of the sweet potato slices onto each plate, along with a few broccolini stems, and once rested, add the pork loin chop.
Spoon 1-2 tbsp of the reduced marinade over each chop.