- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Ginger, plum and soy sauce give simple pork chops and mash an exciting Asian twist.
Ingredients
- 1kg orange sweet potatoes (kumara), peeled, cut into 3cm pieces
- 1 bunch broccolini, ends trimmed
- 20g butter
- 1/2 teaspoon ground ginger
- 2 teaspoons olive oil
- 4 pork cutlets, excess fat trimmed
- 125ml (1/2 cup) Massel chicken style liquid stock
- 80ml (1/3 cup) plum sauce
- 1 teaspoon soy sauce
Method
- Step 1Cook the sweet potato in a steamer basket over a saucepan of simmering water for 10 minutes or until tender. Add the broccolini in the last 3 minutes of cooking. Place the sweet potato, butter and ginger in a bowl. Mash until smooth.
- Step 2Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add pork and cook for 5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil.
- Step 3Add the stock, plum sauce and soy sauce to the pan and bring to the boil over high heat. Cook, stirring, for 2-3 minutes or until glaze thickens. Divide pork, mash and broccolini among serving plates. Drizzle over the glaze to serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1885 kj
Energy
9g
Fat Total
4g
Saturated Fat
6g
Fibre
37g
Protein
88mg
Cholesterol
614.67mg
Sodium
27g
Carbs (sugar)
50g
Carbs (total)
Notes
Variations:
1) Sausages with mash and caramelised onions: Omit the ginger, stock, plum sauce and soy sauce. Replace broccolini with 400g green beans, topped. Replace the pork with 8 extra-lean beef sausages. At the end of step 1, season the mash with salt and pepper. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add 2 brown onions, halved, thinly sliced, and cook, stirring often, for 15 minutes or until soft and golden. Stir in 1 1/2 tsp brown sugar and 2 tsp balsamic vinegar. Transfer to a heatproof bowl. Cover with foil to keep warm. Continue from step 2. In step 3, divide the mash among serving plates. Serve with the sausages, beans and onion mixture.
2) Peppered pork with green pea mash: Omit the broccolini, ginger, stock, plum sauce and soy sauce. Replace the sweet potato with 1kg sebago (brushed) potatoes, peeled, cut into 3cm pieces. In step 1, add 150g (1 cup) frozen peas in the last 1 minute of cooking. Transfer the pea mixture to a heatproof bowl and coarsely mash. Season with salt and pepper. In step 2, sprinkle both sides of the pork cutlets with freshly ground black pepper before cooking. In step 3, divide the mash and pork among serving plates. Top with tomato chutney and serve with baby spinach leaves.
3) Cranberry lamb chops with rosemary mash: Omit ginger, stock, plum sauce and soy sauce. Replace half the sweet potato with 500g sebago (brushed) potatoes, peeled, cut into 3cm pieces. Replace the pork cutlets with 8 lamb loin chops, excess fat trimmed. Add 1 tsp chopped fresh rosemary with the butter in step 1. Season mash with salt and pepper. In step 3, add 120g (1/3 cup) cranberry sauce to the frying pan and cook for 1-2 minutes or until heated through. Return the lamb to the pan and turn to coat. Divide mash among serving plates. Serve with lamb and broccolini
- Author: Tracy Rutherford
- Image credit: William Meppem
- Publication: Australian Good Taste
