Gordon whips up this recipe with spiced pork chops, crushed sweet potatoes and a dandelion and rocket salad recipe, chop-chop!
1.Pre-heat the oven to 180°C/Gas 4.
2. Cut off the rind and excess fat around the pork chops. Mix the chilli powder, paprika and some salt and pepper with the olive oil in a wide baking dish. Add the thyme, garlic, star anise and coriander seeds. Add the pork chops and turn to coat. Cover and leave to marinate for at least 30 minutes or in the fridge overnight.
3.Heat a pan with a little olive oil. Season the chop and sear until golden. Transfer to the oven and bake, uncovered, for about 15 minutes until the meat is just firm when lightly pressed. When cooked, transfer the chops to a warm plate and leave to rest in a warm place for 10 minutes.
4.Meanwhile, bring a pot of chicken stock to the boil. Peel the sweet potatoes and cut into 1½ cm slices. Add to the chicken stock and cook for 7-8 minutes until almost tender when pierced with a skewer (they should be just slightly undercooked at this stage). Drain and refresh under running cold water. Dice the par-cooked potatoes and set aside.
5.Add the shallots to a pan with hot oil and chopped garlic, sauté briefly until they start to caramelise then tip in the sweet potatoes and toss to mix. Season lightly and cook for 5-6 minutes, stirring until the potatoes are tender. Lightly crush the potatoes with a masher or fork and finish with the chopped sage and coriander.
6. Heat some extra olive oil in a separate pan. Add the spring onion and warm through. Add the salad leaves and toss to lightly wilt, then remove from the heat immediately. Place on a plate and sprinkle a little of the vinegar on top.
7. Spoon the mash onto warm plates. Add a pork chop to each plate and serve with the warm salad on top.
© Gordon Ramsay 200. All rights reserved
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