Jolted Cowboy Pork Chops with Sweet Potato Purée & Grilled Zucchini

• 2 pork chops bone-in
• 2 medium sweet potatoes
• 2 medium zucchinis
• Salt
• EVOO (extra virgin olive oil)
• Jolted Cowboy

Make the pork chops

1. Season with salt to taste and cook in a hot skillet on both sides until crispy and cooked through.
2. Remove and mix together with two scoops of Jolted Cowboy until evenly coated.

Make the sweet potato purée

3. Peel and cube the sweet potatoes then boil in water for about 15 minutes or until tender (can be easily pierced with a fork)
4. Remove from the water and retain some of the cooking water.
5. 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.
6. Mix in 2 scoops of Jolted Cowboy.

Grilled zucchini

7. Cut the zucchinis in half lengthwise and score with crosses, salt to taste.
8. Cook the zucchini face down in a hot skillet or grill pan with a bit of EVOO.
9. Remove once tender and charred.
10. Season with a scoop of Jolted Cowboy and let the spices absorb into the zucchini as it rests.