Pork chop, sweet potato with salad

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  • 1Yield
  • -1Servings+
  • 10 mPrep Time
  • 25 mCook Time
  • 35 mReady In
Print Recipe

Pork chop, sweet potato with salad

Ingredients

Nutrients

Calories
347
Protein
43.6g
Fibre
4.6g
Sodium
174.5mg
Carbohydrates
26.4g
Fat Total
6.7g
Saturated Fat
2g
Cholesterol
123mg

Step by step method

  • Step 1

    Preheat the oven at 200c/180c fan/gas mark 6.

  • Step 2

    Wash the sweet potato and pierce skin a few times with a fork. Place the sweet potato on a baking tray lined with baking paper and put in the preheated oven for 30 minutes until tender. 3. Wash and dry the pork. Coat both sides with the olive oil. Put a pinch of salt and pepper, paprika and onion powder into a small bowl and mix, then rub onto both sides of the pork. Place on a heated non stick frying pan on a medium heat for 12-15 minutes or until golden brown, turning half way through the cooking time.

  • Step 3

    Wash and dry the pork. Coat both sides with the olive oil. Put a pinch of salt and pepper, paprika and onion powder into a small bowl and mix, then rub onto both sides of the pork. Place on a heated non stick frying pan on a medium heat for 12-15 minutes or until golden brown, turning half way through the cooking time.

  • Step 4

    Empty the salad into a bowl, add a pinch of salt and pepper and the balsamic vinegar and toss.

  • Step 5

    When all cooking complete, cut the sweet potato lengthwise to reveal flesh, scoop out the potato with a spoon and place onto the plate with the pork and salad. Serve.

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