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| Servings: 1


  • 2 smoked Kassler chops (or use pork chops)
  • 60 g butter
  • 15 ml honey
  • 15 ml mustard
  • 150 ml orange juice
  • 400 g cubed sweet potato (this is too much for one serving but you can put the
  • leftovers in the fridge for later)

Heat half of the butter on a medium heat and fry the pork chops for 2 or 3 minutes on each side. Remove from the pan, and place the honey, mustard and orange juice in the pan. Give it a good mix so you get all the lovely caramel bits from when you fried the chops.
Let the glaze come to a boil and let it reduce down to a thin syrupy consistency.
Place the cooked chops back into the pan and keep warm.
In the meantime, boil the sweet potatoes in some salted water until really tender and soft. Mine took about 30 minutes. Use the remaining butter and mix it into the cooked sweet potato before mashing it up.
Serve the chops on top of the sweet potato mash and drizzle with the glaze.

Recipe and photo: Zita Harber


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