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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.

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