Recipe Centre

Mashed potatoes with spinach and grilled pork chops

Ingredients
MASHED POTATOES
900 g floury potatoes
25 ml butter
ml milk
300 g fresh spinach, coarsely chopped
1 medium carrot, diced
salt and freshly ground black pepper
PORK CHOPS
1 grated rind of a orange
30 ml soy sauce
30 ml salt brown sugar
30 ml prepared English mustard
2 cloves garlic, crushed
12 dried apricots
4 pork loin chops

Method:
Boil the potatoes until tender, drain and mash with the butter and milk. Boil the carrot in a separate saucepan until soft. Shake of the excess water on the spinach leaves and fry in a dry pan until wilted. Cool. Stir the diced carrot and spinach into the mashed potatoes, taking care not to mash the spinach and carrots. Season with salt and pepper. Mix the orange rind, soy sauce, sugar and mustard in a shallow non-metal ovenproof dish. Pour the boiling water over the apricots and leave for 5 minutes. Drain and add to the marinade. Season the chops with salt and pepper and place in the marinade. Turn once to cover completely. Cover with plastic wrap and marinate, preferably overnight, in the fridge. Switch on the oven grill and grill the chops for about 5 minutes on each side or until done. Serve hot with the spinach mashed potatoes. Serves 4.

Recipe From : YOU April 23, 1998

Recipe from YOU : April 23, 1998 See what YOU has in store this month. Subscribe now and save!

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