Ingredients

• 225g/8oz pork chop
• 2 tbsp olive oil
• 1 large flat mushroom
• sliced
• pinch dried chilli flakes
• 2 tsp soy sauce
• 1 tbsp clear honey
• 1 tbsp vegetable oil
• 1 sweet potato
• peeled and sliced into discs
• 1 garlic clove
• sliced
• 1 sprig fresh rosemary
• leaves picked
• salt and freshly ground black pepper

Directions

• For the stuffed pork
• remove some of the fat and rind from the chop with a sharp knife.
• Place the pork chop between two pieces of cling film. Flatten out the pork with a meat mallet or the end of a rolling pin until 1cm/¼in thick.
• With a sharp knife cut a slit in the rind side of the pork chop to make a pocket.
• Heat a tablespoon of the olive oil in a small frying pan
• add the sliced mushroom and chilli flakes and cook for three minutes.
• Remove the pan from the heat and leave the mushroom mixture to cool. Once cool enough to handle fill the pocket of the pork with the mushroom mixture.
• Heat the remaining tablespoon of olive oil in the frying pan. Add the pork and cook on both sides for five minutes or until golden-brown.
• Add the soy sauce and clear honey and cook for 1-2 minutes
• or until the pork is completely cooked through. Remove the pan from the heat
• cover it in tin foil and leave the pork to rest for five minutes.
• For the fried sweet potatoes
• the heat the vegetable oil in a small frying pan
• add the sweet potatoes and fry for six minutes.
• Add the garlic and rosemary and season well with salt and freshly ground black pepper and cook for a further 1-2 minutes or until golden-brown and cooked through.
• To serve
• place the potatoes on a clean plate and top with the stuffed pork chop.