Check out these amazing Jolted Cowboy pork chops with sweet potato purée and grilled zucchini. Our southern BBQ spice blend features single-origin Rwandan coffee grounds from our friends at The Angry Roaster! It’s got massive flavour and bring a smokiness to any dish!
Jolted Cowboy Pork Chops with Sweet Potato Purée & Grilled Zucchini
Chef Jeremy
2
10 minutes
30 minutes
Check out these amazing Jolted Cowboy pork chops with sweet potato purée and grilled zucchini. Our southern BBQ spice blend features single-origin Rwandan coffee grounds from our friends at The Angry Roaster! It’s got massive flavour and bring a smokiness to any dish!
Ingredients
2 pork chops bone-in
2 medium sweet potatoes
2 medium zucchinis
Salt
EVOO (extra virgin olive oil)
Jolted Cowboy FLAVRBOMBS
Directions
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Season with salt to taste and cook in a hot skillet on both sides until crispy and cooked through
Remove and mix together with two scoops of Jolted Cowboy FLAVRBOMBS until evenly coated.
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Peel and cube the sweet potatoes then boil in water for about 15 minutes or until tender (can be easily pierced with a fork)
Remove from the water and retain some of the cooking water
Add the sweet potatoes to a blender and add in some of the cooking water, working bit by bit until the potatoes are blended and desired consistency is achieved
Mix in 2 scoops of Jolted Cowboy FLAVRBOMBS
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Cut the zucchinis in half lengthwise and score with crosses, salt to taste
Cook the zucchini face down in a hot skillet or grill pan with a bit of EVOO
Remove once tender and charred
Season with a scoop of Jolted Cowboy FLAVRBOMBS and let the spices absorb into the zucchini as it rests
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