4
Easy
Peel and cut sweet potatoes into large cubes and boil until tender. Drain and transfer to a blender with chopped spring onions, crème fraîche and a handful of coriander.
Pulse until smooth, season to taste and keep warm. Toast and crus fennel seeds and rub int large pork chops. Season well. Heat olive oil in a pan over a medium to high heat.
Fry the fat of the pork chops until golden, then fry the flesh for 3 minutes a side. When just cooked, add balsamic vinegar and allow to bubble. Serve the chops with the warm spring onionand- sweet potato mash.
