Crispy Pork Chops with sweet potato mash and blackberry sauce (in the airfryer)

Wash the sweet potatoes and use a small knife to prick five or six holes in each sweet potato. Put the sweet potatoes in a bowl and drizzle over 1 teaspoon of olive oil. Rub the oil into the skins of the sweet potatoes and then season with 1/2 teaspoon of salt, rubbing it into the skins so it sticks. 

Put the sweet potatoes in the basket of the airfryer and bake for 30-35 minutes at 200 degrees, turning them halfway through. Alternatively, bake them in an oven preheated to 220 degrees conventional (200 degrees fan, gas mark 7) for 45-60 minutes. 

While the sweet potatoes are cooking make the blackberry sauce. Put all the ingredients, except butter, in a small pan over a medium-low heat and allow to come to a simmer, stirring frequently to melt the Mackays Seedless Blackberry Preserve. Once simmering turn the heat down to low and cook for 5 minutes, stirring frequently. Turn off the heat and stir in the butter. Taste and add more salt if needed. The sauce should be smoooth and shiny.  

Put the pork chops in a bowl and drizzle over one tablespoon olive oil and season generously with salt and pepper. Rub the oil and seasonings into the chops. 

When the sweet potatoes are cooked remove them from the airfryer and put the chops in. Cook the chops at 200 degrees for 10 minutes and then turn them over and cook for a further 5 minutes on the other side. Make sure they are cooked through by cuttnig one open to check it is not pink on the inside. Timings will vary depending on the size and thickness of the chops. Alternatively, cook the chops in a frying pan over a medium-heat for 5 minutes on each side. 

Scoop the inside out of the sweet potatoes into a warm bowl, add 50g creme fraiche, season with salt and pepper and mash. Serve the remaining creme fraiche on top of the mash. Serve the mash and chops with the warm blueberry sauce and steamed green beans or broccoli on the side.