Coconut and Garlic Pork Chops with Sweet Roasted Carrots and Seed Brittle

20min

20min

40min

Pork Chops
Drizzle and rub the pork chops with olive oil and season with salt and pepper.
Heat a large frying pan over a high heat.
Place the pork chops and garlic into the frying pan and cook for 8 minutes on each side.
Add the coconut cream and reduce the heat of the pan.
Cover with a lid and simmer for 5 minutes.
Seed Brittle:
Place a sheet of baking paper onto a cold working surface and spread the
In a medium saucepan, combine the sugar, glucose and water over a medium heat.
Stir constantly until sugar dissolves and the mixture starts to boil.
Increase the heat to high and cook without stirring until the mixture is amber in colour.
Add the vanilla, bicarb and butter, stir well to incorporate everything.
Pour the mixture over the seeds and spread with a spatula.
Season with salt and set aside for two or three minutes to cool and harden.
Sweet Roasted Carrots:
Preheat the oven to 190°C.
In a mixing bowl combine the olive oil, paprika, pepper, ginger, caster sugar, thyme and butter and set aside.
Place the carrots on a baking tray lined with baking paper and brush with sugar mixture.
Bake in the preheated oven for 10 – 15 minutes.
Couscous:
In a large mixing bowl add couscous, salt and olive oil and mix well.
Add boiling water and cover with glad wrap.
Set the couscous aside and allow to steam and absorb the water.