Pork chop in tomato sauce with sweet potato wedges and coleslaw

Recipe:

Pork chop in tomato sauce -
1 piece pork chop
1 tsp dried thyme
1 Tbsp orange juice
1 tsp organic raw honey
1 tsp organic balsamic vinegar

(1) Combine thyme, orange juice, raw honey and vinegar and marinate pork chop with the sauce for 1 hour.

(2) Bake in preheated oven at 200c for 20 minutes and 170c for 10 minutes. Lower to 150c for another 5-10 minutes. (monitor the temperature when the pork chop starts to brown). Once done, set aside.

Tomato sauce -
2 large tomato (halved)
1 small organic carrot (about 2 thumbs size)
1/2 red pepper (roughly cut)
1/4 yellow onion
1/2 cup green peas

For tasting -
1 Tbsp orange juice
1/2 Tbsp dried basil

(1) Using a food processor, blend tomato till juicy and smooth. Add in carrot, red pepper and onion and blend and pulse till smooth.

(2) Using a sauce pan, heat up some olive oil in medium temperature. Add in the blended tomato sauce and heat till it turns red and thicken - about 15-20 minutes.

(3) Once done, add in orange juice and dried basil and mix well. Off fire, add in green peas and close the lid for 5 minutes before dish out. Pour the sauce on pork chop and serve accordingly.


Coleslaw -
1/2 cup shredded organic cabbage
1/2 cup shredded organic carrot
1/2 organic silken tofu
1/8 tsp dijon mustard
1 tsp organic raw honey
1 Tbsp organic dark raisin

(1) To make the white sauce - Steam the tofu for 3 minutes. Remove from heat and let it cool down slightly.

(2) Mash the tofu using a fork, add in dijon mustard and raw honey.

(3) Using a food processor, blend the mixture till white smooth texture formed. Mix the white sauce with cabbage and carrot. Add in raisins and serve accordingly.

Baked sweet potato wedges -
1 large orange sweet potato (cut into wedges shape)
1 Tbsp extra virgin olive oil

(1) Bake potato at 180c for 20-30 minutes or till soft and crispy.

(2) Once cool down slightly, brush with some evoo and serve accordingly.