- 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
- 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/Âźin 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.