Smoky Pork Chops and Guacamole
with Spiced Sweet Potato Rounds
In this smoky dish, Mexican-spiced pork chops are topped with refreshing guacamole for a perfectly savoury combination. A satisfying side of sweet potato rounds with spiced mayo hits the spot.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
(Contains Egg, Mustard)
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch rounds. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Bake in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min.
Meanwhile, cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Pat pork dry with paper towels. Sprinkle with half the Mexican Seasoning, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 2-3 min per side. When pork is golden, transfer to an unlined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, stir together mayo, lime zest, remaining Mexican Seasoning, chipotle sauce and 1 tsp lime juice (dbl for 4 ppl) in a small bowl . Add tomatoes, remaining lime juice and guacamole to a medium bowl. Season with salt and pepper, then stir to combine.
Divide pork and sweet potatoes between plates. Spoon guacamole over pork. Serve spiced mayo on the side for dipping. Squeeze a lime wedge over pork, if desired.