Fennel and balsamic pork chops on sweet-potato mash

Fennel and balsamic pork chops on sweet-potato mash

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  • 4
  • Easy
  • Dairy free


  • 6 sweet potatoes
  • 2-3 chopped spring onions
  • 1 T crème fraîche
  • A handful of coriander
  • 3 T fennel seeds
  • 4 large pork chops
  • 2 T olive oil
  • ¼ cup balsamic vinegar

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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