Ingredients:
2 bone-in pork chops
salt and pepper
-150ml Firebarns Memphis sauce
-2 sweet potatoes
3 tbsp. butter
-1 drizzle of olive oil
salt and pepper
-1 cup of brussels sprouts cut in 4
6 slices of bacon, coarsely chopped
-1/4 cup maple syrup
Green sprouts for garnish
Preparation:
Put the sweet potatoes on the BBQ and cook indirectly for about 1 hour.
Salt and pepper the pork chops on both sides. Heat the BBQ to medium/maximum heat. Cook the pieces for about 4 to 5 minutes on each side, brushing with Memphis sauce. Let rest 5 to 10 minutes before serving.
In a cast iron skillet, still on the BBQ. Cook the bacon with the brussels sprouts, maple syrup and a drizzle of olive oil.
In a blender, add the sweet potatoes (without the skin), butter, salt and pepper and blend until desired texture. (You can add a little cream for a creamier texture.
Serve the pork chops on top of the sweet potato puree, add the bacon and brussels sprouts mixture and add a few green shoots.