Max's Pork Chop with Sweet Potato Mash

Max's Pork Chop with Sweet Potato Mash


For the Pork Chops:

 For the Roasted Vegetables:

 For the Sweet Potato Mash:


  1. Preheat your oven to 200°C for the roasted vegetables and pork chops.
  2. Toss the broccoli, carrot, and mushrooms with olive oil, Maxi’s Onion Granules, Garlic Granules, Sweet Smoked Paprika and Pink Salt & Pepper.
  3. Spread them on a baking sheet in a single layer. Roast in the oven for about 20-25 mins, or until tender and slightly caramelised, stirring halfway through.
  4. Peel the sweet potato, chop into large cubes and boil in salted water until tender, about 15 mins.
  5. Drain and return the sweet potatoes to the pot. Add butter, a splash of milk and Maxi’s Spud Seasoning. Mash until smooth and creamy.
  6. While the vegetables are roasting and the sweet potatoes are boiling, season the pork chops with Maxi’s All Purpose and Maxi’s Lemon Pepper. You can season the pork the night or morning before to marinate in the flavours if you like.
  7. Heat olive oil in a frying pan on medium-high heat. Add the pork chops and cook for about 4-5 minutes per side.
  8. Serve each pork chop with a side of sweet potato mash and a generous helping of roasted vegetables.
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