Give pork chop and mash a modern makeover with sweet spuds and a light curry sauce.
Roast the sweet potatoes in their skins for about 40 minutes until soft.
Marinate the pork by rubbing it with some olive oil garlic and thyme.
To make the sauce, sweat the shallots with the butter, curry powder, cayenne and saffron until the shallots are soft but not colored.
Then add the stock, white wine and vinegar and reduce by three-quarters.
Meanwhile fry the pork in pan nice and coloured (about 3 mins each side).
Place onto a baking tray and finish the cooking in an oven for about 6-8 minutes.
Add the cream to the sauce and bring to the boil, simmer for 5-10 minutes.
Season and leave to cool.
When the sweet potatoes are ready scrape out the flesh, discarding the skin, then in a bowl mash the hot potato with a little butter and seasoning then fold in the chopped parsley and coriander.
To serve place a nice spoon full of the mash onto a plate, then place the pork on top and then sauce.
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