This article was written for Annabel & Grace, which is now part of Rest Less.
Pork chops and Hasselbacks
Ingredients serves 4
12-16 new potatoes or 4 medium old potatoes, unpeeled
Fresh sprigs rosemary
Rapeseed oil or olive oil
4 pork steaks or pork chops
Green vegetable of your choice
For the creamy mushroom sauce:
2 shallots, finely chopped
200g chestnut mushrooms, finely sliced
2 tsp mustard powder
200ml beef stock from a cube
1 tbsp grainy mustard
Half tspn paprika
6 tbsp 0% fat Greek yoghurt
1 tbsp chopped flat leaf parsley
How to prepare
1. Preheat oven to 200C. Cut thin slices in the top of the potatoes, almost but not quite all the way through. Put the potatoes onto a baking tray and drizzle with olive oil or use a calorie controlled cooking spray. Insert a tiny sprig of rosemary between a few of the slices. Season with rock salt and bake for 40-50 minutes until tender and golden.
2. For the sauce, heat a non-stick frying pan over a medium heat and add a drizzle of oil (or the calorie controlled cooking spray) and pop in the shallots. Cook gently for about 5 minutes until softened.
3. Add the mushrooms and cook for a further 5 minutes. Sprinkle over the mustard powder and then stir in the stock. Bring to the boil and simmer for 5 minutes.
4. Remove from the heat and stir in the grainy mustard. Allow to cool slightly then add the yoghurt mixture and parsley to the sauce and season. If you need to reheat the sauce, don’t allow it to boil or it may split.
5. Season the pork and cook under a hot grill (or a ridged griddle if you’re feeling fancy!) for about 3 – 4 mins each side – so that the fat is deliciously crispy but the meat is still tender and moist.
6. Rest the pork while you steam your green veg.