Ingredients
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
Method
-
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.
