Stuffed sweet potato with garlic chop

Preheat the oven to 220ºC. Halve the potatoes in the length. Place them with the cutting edge down on the baking sheet and brush them around with oil. Bake in the oven for about 25 minutes.

Meanwhile, rub the pork chops with salt and pepper. Heat the rest of the olive oil and fry the meat over and over and brown.

Add half of the garlic to the shortening and lower the heat source. Put a lid on the pan and let the pork chops in the garlic gravy cook for a few more minutes.

In the meantime, mix the yogurt with salt, chilli, the rest of the garlic and half of the blueberries. Roast the sesame seeds in a dry, hot frying pan until golden brown.

Take the potatoes out of the oven. Place them on a large shelf or dish with the cut surface and spoon a spoonful of yogurt sauce on each half of the potato.

Sprinkle with sesame, the rest of the berries and the coriander. Serve the pork chops with the potatoes.