Coconut and garlic pork chops with sweet roasted carrots and seed brittle

By Drum Digital
30 January 2019


Preparation: 20 min | Cooking: 20 min | Serves 4


Coconut and garlic pork chops

4 Eskort Pork Chops

30ml (2T) olive oil

5ml (1t) salt

10ml (2t) black pepper

4 garlic cloves, thinly sliced

250ml (1c) coconut cream

Seed brittle

baking paper

60ml (¼c) pumpkin seeds

60ml (¼c) poppy seeds

60ml (¼c) sunflower seeds

125ml (½c) glucose

45ml (3T) brown sugar

250ml (1c) white sugar

125ml (½c) water

10ml (2t) vanilla essence

5ml bicarbonate of soda

15ml (1T) butter

15ml (1T) coarse salt

Sweet roasted carrots

60ml (¼c) olive oil

15ml (1T) paprika

5ml (1t) black pepper

10ml (2t) ground ginger

80ml (?c) castor sugar

small bunch fresh thyme

30ml (2T) butter

500g carrots, thinly sliced lengthways

baking paper


500ml (2c) couscous

5ml (1t) coarse salt

15ml (1T) olive oil

1 L boiling water

To serve

500ml (2c) double thick Greek yoghurt


Pork chops

  • Rub the pork chops with olive oil and season with salt and pepper.
  • In large frying pan over a high heat fry the chops with the garlic 8 minutes each side.
  • Add the coconut cream, reduce the heat, cover and simmer for 5 minutes. Keep aside.

Seed brittle

  • Place a sheet of baking paper on a cool working surface and spread the seeds.
  • In a medium saucepan, combine the glucose, sugars and water over a medium heat. Stir until the sugar has dissolved and the mixture starts to boil.
  • Increase the heat to high and cook without stirring until the mixture is amber in colour.
  • Add the vanilla essence, bicarb and butter and mix well.
  • Pour the mixture over the seeds and spread with a spatula.
  • Season with salt and set aside 2-3 minutes to cool and harden.

Sweet roasted carrots

  • Preheat the oven to 190°C.
  • In a mixing bowl combine the oil, paprika, pepper, ginger, castor sugar, thyme and butter and set aside.
  • Place the carrots on a baking sheet lined with baking paper and brush with the sugar mixture.
  • Bake for 10-15 minutes.


  • In a large mixing bowl add the couscous, salt and oil and mix well.
  • Add the boiling water, cover with clingfilm and set aside to absorb the water.

To serve

  • Pour the pork pan sauces over the couscous and serve with the chops, the carrots on the yoghurt and seed brittle.

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