|4||pork — thick loin chops|
|2||sweet potatoes — cut into wedges|
|orange — halved, zest and juice|
|2 Tbs||fresh chillies — 573|
|1/2 tsp||coriander — ground|
|sea salt and freshly ground black pepper|
|1 cup||yoghurt — Greek|
|2||garlic — cloves, chopped|
|fresh mint — to taste|
Preheat oven to 200°C. Arrange pork chops and sweet potato wedges in a large ovenproof dish.
Mix together honey, orange zest and juice, olive oil, ground coriander,paprika, sea salt and black pepper. Drizzle over pork chops and sweet potato. Coat well.
Bake for 20–30 minutes or until the pork chops and sweet potato are cooked through and golden brown.
Mix together the Greek yoghurt,garlic, mint and 2 Tbsp dukkah. Season well with salt and pepper.
Sprinkle pork and sweet potato with remaining dukkah and serve with the yoghurt.