Coconut and Garlic Pork Chops with Sweet Roasted Carrots and Seed Brittle

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  • Coconut and Garlic Pork Chops:
  • 4 Eskort Pork Chops
  • 30 ml olive oil
  • 5 ml salt
  • 10 ml black pepper
  • 4 cloves garlic, thinly sliced
  • 250 ml coconut cream
  • Sweet Roasted Carrots:
  • 500 g carrots, thinly sliced lengthways
  • 60 ml olive oil
  • 15 ml paprika
  • 5 ml black pepper
  • 10 ml ginger powder
  • 80 ml castor sugar
  • small bunch fresh thyme
  • 30 ml butter
  • Couscous:
  • 500 ml couscous
  • 5 ml coarse salt
  • 15 ml olive oil
  • 1 L boiling water
  • 500 ml double thick Greek yogurt
  • Seed Brittle:
  • 125 m glucose
  • 45 ml brown sugar
  • 250 ml white sugar
  • 125 ml water
  • 10 ml vanilla
  • 15 ml butter
  • 5 ml bicarbonate of soda
  • 60 ml pumpkin seed
  • 60 ml poppy seed
  • 60 ml sunflower seed
  • 15 ml coarse salt


  • Pork Chops
  • Drizzle and rub the pork chops with olive oil and season with salt and pepper.
  • Heat a large frying pan over a high heat.
  • Place the pork chops and garlic into the frying pan and cook for 8 minutes on each side.
  • Add the coconut cream and reduce the heat of the pan.
  • Cover with a lid and simmer for 5 minutes.
  • Seed Brittle:
  • Place a sheet of baking paper onto a cold working surface and spread the
  • In a medium saucepan, combine the sugar, glucose and water over a medium heat.
  • Stir constantly until sugar dissolves 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, bicarb and butter, stir well to incorporate everything.
  • Pour the mixture over the seeds and spread with a spatula.
  • Season with salt and set aside for two or three minutes to cool and harden.
  • Sweet Roasted Carrots:
  • Preheat the oven to 190°C.
  • In a mixing bowl combine the olive oil, paprika, pepper, ginger, caster sugar, thyme and butter and set aside.
  • Place the carrots on a baking tray lined with baking paper and brush with sugar mixture.
  • Bake in the preheated oven for 10 – 15 minutes.
  • Couscous:
  • In a large mixing bowl add couscous, salt and olive oil and mix well.
  • Add boiling water and cover with glad wrap.
  • Set the couscous aside and allow to steam and absorb the water.


Pour the pan juices over the quinoa.

Top the quinoa with the onions, cucumber and mint (season with salt and pepper)

Serve with pork loin steaks