twochubbycubs
Member
I've read this site for bloody ages and thought it would be nice to give something back - so here's a recipe I cooked last night!
ingredients: pork chops with all their fat cut off (remember, better to buy two good chops than four cheap ones), sweet potato, normal potatoes, cauliflower, sprouts, black tea, an apple, salt and balsamic vinegar. A griddle pan and the ricer will make it so much easier!
recipe: get the veg sorted first – cut the sprouts in half, pull the cauliflower apart and slice the florets (and the stalk) into good sized chunks. Coat with a good sprinkling of salt and balsamic vinegar and put them in the oven on 190 degrees for 30 mins, giving them a shake halfway through. For the mash, cut up the potato and sweet potato into chunks, don’t bother peeling, and after 25 mins boiling push them through the ricer (which will catch the skins and give you perfect, creamy mash) and put it to one side.
For the pork chops – add two strong tea-bags to about 100ml of water and leave to steep. After five minutes, take the bags out, add the apple (thinly sliced) and boil for ten minutes. Meanwhile, sear the pork in the griddle pan – 5 mins or so on each side should do it. Then tip the tea and apple into the griddle pan and cook on high for a good five minutes to reduce the glaze down and to coat the pork. Serve quickly. Tasty.
ingredients: pork chops with all their fat cut off (remember, better to buy two good chops than four cheap ones), sweet potato, normal potatoes, cauliflower, sprouts, black tea, an apple, salt and balsamic vinegar. A griddle pan and the ricer will make it so much easier!
recipe: get the veg sorted first – cut the sprouts in half, pull the cauliflower apart and slice the florets (and the stalk) into good sized chunks. Coat with a good sprinkling of salt and balsamic vinegar and put them in the oven on 190 degrees for 30 mins, giving them a shake halfway through. For the mash, cut up the potato and sweet potato into chunks, don’t bother peeling, and after 25 mins boiling push them through the ricer (which will catch the skins and give you perfect, creamy mash) and put it to one side.
For the pork chops – add two strong tea-bags to about 100ml of water and leave to steep. After five minutes, take the bags out, add the apple (thinly sliced) and boil for ten minutes. Meanwhile, sear the pork in the griddle pan – 5 mins or so on each side should do it. Then tip the tea and apple into the griddle pan and cook on high for a good five minutes to reduce the glaze down and to coat the pork. Serve quickly. Tasty.
