Pork Loin Chop with Crispy Smashed Potatoes, Rosemary Butter and Green Beans

Preheat the oven to 450°F.

Bring a medium pot of salted water to a boil. Add the mini red potatoes, reduce to a gentle boil and cook until potatoes are fork tender, about 15 minutes. Drain and steam dry in a colander for 5 minutes.

Transfer potatoes directly to a baking sheet and gently crush them with the bottom of a sturdy cup (a metal measuring cup works well) until the skin bursts and the potato is about ½“ thick but remains in one piece. Leave them to steam dry while preparing the butter.

Melt butter and olive oil together in a small pot over medium heat. Add sliced garlic and rosemary leaves. They will bubble in the butter. Cook, stirring occasionally and adjusting heat so the garlic doesn’t burn, until bubbles subside and garlic is light golden and beginning to crisp, about 2 to 3 minutes (the garlic and butter would burn and turn bitter in the high temperature of the oven, but this technique flavours the butter and allows you to add the crisped garlic and rosemary back to the potatoes at the end). Strain flavoured butter through a fine sieve reserving the rosemary and garlic.

Drizzle smashed potatoes with the butter and season with the kosher salt. Roast for 25 minutes until golden and crispy. At the same time as the potatoes are going into the oven, place the pork loin chops stuffed with roasted red pepper and mozzarella on a foil-lined baking sheet. Lightly brush the top of the pork with olive oil. Bake for 25 to 30 minutes or until an internal temperature of 160°F.

To serve, let the pork rest for 5 minutes before cutting into thick slices. Transfer the potatoes to a serving dish and add back the crisped garlic and rosemary. Serve with the steamed green beans.