Wednesday, February 9, 2011

Sesame Crusted Pork Chops with Sweet Potato Mash

This recipe was also from Food Fast recipe book by Marie Claire.
Very simply the pork is coated in sesame seeds and pan fried. We had huge chops so i did 6 minutes each side in a medium pan - perfection!
The sweet potato mash is something we have cooked before. I really like it, you cook the sweet potato with ginger and then mash with honey and butter. We usually serve it with salmon marinated in a gorgeous asian style sauce.
So when these two come together as the recipe book suggests I didn't think the marriage really worked that well.

The pork was delicious but as my husband said you would have trouble to ruin such a beautiful piece of pork. Honestly it is the most delicious free range pork bought from my local butcher.
And the mash was also delicious, sweet potato has to be close to being my favourite food!
Just together it didn't quite work. My husband normally cooks the chops with a mustard crust and that is an absolute winner - next time we will stick with that!


  1. oooh I love the idea of adding ginger to the mash! YUMMO!

  2. Free range pork - way to go Muppy! I always try to buy free range when I can...sometimes it's hard to find though. The mashed sweet 'tatters sounds pretty good too.

  3. What a fantastic meal. That pork chop belongs on my plate not yours :-). I love the way you've seasoned the mash. The combination is perfect with pork. I hope you have a wonderful weekend. Blessings...Mary

  4. Hi Muppy, thanks for visiting my blog. your blog is so colorful and pretty, and all the recipes look so good!! So you live in Sydney, Australia? How exciting for me to have a follower from down under!! How old are you, do you work?

  5. I agree, FR female pork is the best :) It is so much tastier.

  6. Hi there Muppy!

    My name is Steve Walters and I recently started blogging at, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site recently and was pretty impressed. I've added your site to my Foodie Blogs list here: and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:

  7. YUM, I love pork and sweet potato together. What we do is make pork and sweet potato skewers crusted in wholegrain mustard with a salad, it's delicious!

  8. Thanks for all the lovely comments,
    Jasmyne Tea - Those skewers sound really yummy, i will have to try.

    MelbaToast - if it is easy for you to get to Toongabbie our local butcher Steve (on bungaree road near the fitzwilliam end - not pendle hill meat market) has the best free-range pork all the time.


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