Cut the sweet potatoes into wedges and place them in a roasting tray Drizzle olive oil over the potato wedges and add garlic, ginger, vegetable seasoning, a pinch of salt and pepper. Rub the mixture all over the wedges and bake them in the middle of the oven until golden brown.
Pat dry the pork chops using kitchen paper towel and season them with steak and chops spice, garlic, ginger, salt, pepper and two sprigs of finely chopped rosemary. Rub everything together well.
In the frying pan on high heat, add a few teaspoons of olive oil.
When the pan begins to smoke, fry the chops until crispy and brown on both sides, reducing the heat to medium if necessary.
In the same pan after frying chops, reduce the heat and add the oil, onion, garlic, ginger, cherries, and paprika, and sauté everything until translucent.
Add the BBQ sauce, lemon juice, honey, and water. Allow to simmer until the sauce becomes smooth, correcting the seasoning if needed by adding salt and pepper.
