Onion-flecked mash with pepper-rubbed pork make Monday’s meal a sure-fire hit.
Ingredients
- 4 (about 200g each) pork neck steaks
- 1 tablespoon olive oil
- 2 tablespoons seasoned pepper
- 800g desiree potatoes, peeled, coarsely chopped
- 125g (1/2 cup) sour cream
- 1/2 red onion, finely chopped
- 2-3 tablespoons milk
- 200g green beans, topped
Method
- Step 1Place the pork in a large shallow glass or ceramic bowl. Add the oil and pepper, and turn to coat. Cover with plastic wrap and place in the fridge.
- Step 2Bring a large saucepan of water to the boil. Add the potato and cook for 15 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth. Add the sour cream, onion and milk, and stir until well combined. Taste and season with salt and pepper.
- Step 3Meanwhile, heat a large non-stick frying pan over medium-high heat. Add the pork and cook for 5-8 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Step 4Bring a medium saucepan of water to the boil. Add the beans and cook for 2 minutes or until bright green and tender crisp. Drain.
- Step 5Divide the mash and beans among serving plates. Top with the pork and drizzle over any juices from the plate. Serve immediately.
- High protein
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2150 kj
Energy
21g
Fat Total
10g
Saturated Fat
6g
Fibre
52g
Protein
148mg
Cholesterol
160.42mg
Sodium
7g
Carbs (sugar)
26g
Carbs (total)
Notes
((( More options ))) Chicken sausages with pesto mash: Omit the seasoned pepper and red onion. Replace the pork with 8 chicken sausages. Replace the beans with 200g asparagus, woody ends trimmed. Add 2 tbs basil pesto to the mash in step 2. Top the sausages with a dollop of cranberry sauce to serve. Sticky pork with chunky apple sauce: Omit the seasoned pepper and beans. Replace the pork steaks with 4 pork cutlets. Combine 3 tbs honey, 2 tbs tomato sauce and 2 tbs soy sauce in a bowl. Brush over both sides of the pork in the last 1-2 minutes of cooking to glaze. At the end of step 3, add 2 green apples, peeled, coarsely chopped, 2 tbs water and 1 tsp sugar to the pan, and cook for 4-5 minutes or until the apple is tender. Serve with the pork and mash. Porterhouse steak with sweet potato: Omit the seasoned pepper and red onion. Replace the pork with 4 beef porterhouse steaks. Replace the potatoes with 800g orange sweet potatoes (kumara). Add 2 garlic cloves, crushed, and 1 tbs chopped fresh rosemary to the beef in step 1. At end of step 3, transfer beef to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice across the grain. Just before serving, add 2 tbs chopped fresh continental parsley to the mash and stir to combine. Divide among serving plates and top with beef. Drizzle over the juices to serve.
- Author: Kathy Knudsen
- Image credit: Steve Brown
- Publication: Australian Good Taste