Category: Meat

Ingredients (1 serving):

• 100 gr Pork chops
• 25g Sliced red onions
• 30 gr Radishes
• 100 gr Cauliflower florets
• 200 gr Diced sweet potatoes
• 50gr Greek yogurt
• 1 Bunch of parsley
• 1 Lime
• 9 gr Ginger masala (spices, garlic, ginger, sea salt)
• 9 gr Sultana raisins

Roast the vegetables :

Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes, cauliflower and onions with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.

Cook the pork chops:

While the vegetables cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.

Marinate the radishes

While the pork cooks, juice the lime. Thinly slice the radishes. In a bowl, combine the radishes, lime juice and a drizzle of olive oil; season with S&P to taste.

Make the sauce & serve:

In a bowl, combine the yogurt, remaining spice blend and ½ the parsley (roughly chop the all the parsley leaves and stems before adding); season with S&P to taste. Divide the yogurt between your plates and spread it out in a large circular shape. Top the yogurt with the roasted vegetables and pork chops. Spoon the marinated radishes on top of the pork. Garnish with the remaining parsley.

Bon appétit!

source:  The good food.ca