1kg sweet potatoes, peeled, chopped
¼ cup sour cream
40g sachet Tennessee smokehouse barbecue rub
4 x 250g pork loin chops
1 tablespoon olive oil
Steamed broccolini and lime wedges, to serve
Place potatoes in large saucepan covered with cold water. Bring to boil. Boil until tender. Drain. Return potatoes to pan. Stir over a low heat until excess moisture has evaporated. Remove pan from heat. Coarsely mash. Season with salt and pepper. Stir in sour cream.
Meanwhile, sprinkle rub over both sides of pork.
Heat oil in a large, non-stick frying pan over a medium heat. Add pork. Cook, for about 4 minutes on each side, or until cooked through. Transfer pork to a plate. Rest, loosely covered with foil for 3 minutes.
Serve pork on mash drizzled with any resting juices. Serve with broccolini and lime wedges.
TIP! Make sure pork is cooked over a medium heat to prevent rub from burning. Pork can be replaced with lamb chops or chicken thigh fillets. Cooking times will vary.