Mex Baked Pork & Roast Sweet Potato

For the roast sweet potato I used one of the small ones from the Co-op I wrote about recently. Very simple: moisten with olive oil and balsamic vinegar in equal proportion in an oven proof dish, seasoned with  a little S+P. Roast in a hot oven for 45 mins.

 

To serve, slice on diagonal.

 Marinate the chop for at least an hour in a little olive oil mixed with 1dstsp fajita spices (cayenne, paprika, garlic, cumin, oregano, onion salt), 1 tsp garlic powder, 2 dstsp lime cordial, S+P.

Slice a handful of mixed peppers (capsicums), a handful of red onions and a handful of mushrooms. Put in a casserole dish and drizzle with a little olive oil and scant S+P. Dry-fry the pork chop in a very hot wok to seal on both sides and then place on top of the vegetables. Drizzle with a little of the marinade and cover with lid. Bake in hot oven for 30 minutes, turning the chop halfway through.

Delicious!