Thanks to Gordon Ramsay’s “Healthy Appetite: Recipes from The F Word” cookbook, I had another pork chop recipe to try. I think there’s a common misconception that his recipes are extremely hard to make. From watching him cook and knowing his reputation, this is understandable. However, his recipes like these spiced pork chops and sweet potatoes are simple!

What I like about this recipe is that it is suitable for a weeknight dinner, but can also be served for a special occasion. All that would need to be changed is the effort put into its presentation! Otherwise, its delicious taste is there regardless.

You can dice the sweet potatoes if you wish but I loved slicing them this way. I would cut a piece of pork, then cut a matching portion of potato to make the perfect bite. It’s up to you to do as you wish!

Spiced Pork Chops and Sweet Potatoes

Ingredients

4 Bone-In Pork Loin Chops
1 tsp Mild Chili Powder
1 tsp Sweet Paprika
2 Tbsp Olive Oil
4 Garlic Cloves, peeled and lightly smashed
5-6 Star Anise, smashed lightly
1 tsp Coriander
3 Large Sweet Potatoes

Instructions

If the pork chops are fattier than desired, cut off the rind and excess fat. Place them in a large/wide baking dish. Coat each side with a bit of olive oil; sprinkle each side with the chili powder, paprika, and salt and pepper. Add the thyme, star anise, coriander, and garlic. Turn the pork chops to ensure both sides are seasoned well. Cover and allow it to marinate for at least 30 minutes, or overnight in the fridge.

Heat the oven to 356 and bake the pork chops, uncovered for about 15 minutes until the meat is a bit firm when lightly pressed.

At this time, boil salted water in a pot or pan. Peel the sweet potatoes and cut into 1½cm slices. Add to the pot and cook for 7-8 minutes until they are nearly tender when pierced. It is best if they are still slightly undercooked. Drain and refresh them under cold running water; set aside. Add the chili to the sweet potatoes and toss well. (You can also dice them if you rather not serve slices).

Once cooked, transfer the pork chops to a warm plate and cover them with foil so they can rest for about 10 minutes.

Place the sweet potatoes in the same pan that the pork chops were baked in. Season lightly with salt, pepper, and other spices of your choice if desired. Bake for ten minutes, or until tender.

Serve the potatoes with the pork chops and an optional side of peas or salad for greens.

Enjoy!

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