For the Mini-Pork Chops
200 g of pork tenderloin, boneless and skinless, processed in a food processor
1/2 tablespoon of finely chopped onion
1 pinch of salt
1 tablespoon of olive oil
For the Soufflé
3 large sweet potatoes
1/4 cup of milk
1 tablespoon of grated Parmesan cheese
1 pinch of salt
2 egg whites
butter for greasing
1/2 cup of cherry tomatoes, diced
For the Mini-Pork Chops
200 g of pork tenderloin, boneless and skinless, processed in a food processor
1/2 tablespoon of finely chopped onion
1 pinch of salt
1 tablespoon of olive oil
For the Soufflé
3 large sweet potatoes
1/4 cup of milk
1 tablespoon of grated Parmesan cheese
1 pinch of salt
2 egg whites
butter for greasing
1/2 cup of cherry tomatoes, diced
Mini-Pork Chops
Mix the pork tenderloin with the onion and salt
Shape four pork chops of 6 cm in diameter each and reserve
Soufflé
Cook the sweet potatoes in a pot with water until they're mashed
Blend the mashed sweet potatoes with milk, grated Parmesan cheese, and salt
Whisk the egg whites until stiff and mix with the sweet potato mixture
Grease four mini soufflé dishes with butter, divide the mixture among them, and bake for 30 minutes or until golden
While baking, heat a non-stick skillet with olive oil and fry one pork chop at a time, for 5-8 minutes per side
Serve the pork chops with the sweet potato soufflé and cherry tomatoes, seasoned with salt
The pork chops can be frozen raw, wrapped in plastic film, in an airtight container for up to two months.
