For the salsa
1/4 of a mango, chopped
Some fresh mint, torn/ chopped
Some fresh basil, torn/ chopped
1/4 lemon, zest & juice
1/4 lime, zest & juice
For the sweet potato
1/2 a sweet potato, peeled and choppin into chunks
some extra virgin olive oil
For the pork chop
1 pork chop
Juice of about half to 1 orange
Some butter/ olive oil
1] Mix all the ingredients to the salsa together. And chill while you work on the rest.
2] Put the chunks of sweet potato in a pot of boiling water. Cook till they are soft.
3] While the sweet potatoes are in the pot, heat butter/ olive oil in pan and pan fry pork till it is about half-cooked. A golden brown crust should form.
4] Then pour the orange juice into the pan. Leave to cook till the juice is reduced and the pork is thoroughly cooked. If the juice dries up before the pork is cooked thoroughly, add some more juice to the pan. Plate with gravy drizzled on the pork chop.
5] By now, the sweet potatoes should be soft. Remove from pot, drain and heat on a pan on low heat for about 30 seconds (no oil needed). This is to remove the moisture. Then leave to cool. After which, mash them up with either a potato masher or fork. Drizzle with extra virgin olive (it has to be extra virgin). Then add some balsamic vinegar. The amount depends on your liking. Keep mixing them so you get a texture you like.
6] Now, bring the salsa out from the fridge. The salsa goes on top of the pork chop and the sweet potato on the other side of the plate. Serve!
|Pan fry the pork|
|The sweet potatoes heated on a pan |