A perfectly delightful weeknight meal. Easy.
1 tablespoon olive oil
2 or 3 pork chops, with or without bones
2 cloves garlic, minced
1 tablespoon whole grain mustard
1/2 to 3/4 cup chicken or vegetable stock
several handfuls baby spinach leaves
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| Pork with Crushed Potatoes | |||||||||
| www.taste.com.au - serves 2 | |||||||||
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A perfectly delightful weeknight meal. Easy. |
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| 1 pound red potatoes, washed and cut into 1-1/2 inch chunks 1 tablespoon olive oil 2 or 3 pork chops, with or without bones 2 cloves garlic, minced 1 tablespoon whole grain mustard 1/2 to 3/4 cup chicken or vegetable stock several handfuls baby spinach leaves |
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| 1 | Place potatoes in a saucepan; cover with cold water and add some salt. Bring to a boil over high heat. Reduce to medium heat and cook until potatoes are tender. Drain. Set aside. |
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| 2 | Heat oil in a skillet over medium-high heat. Season both sides of pork with salt. Cook a 1-inch thick chop 3 to 4 minutes each side; until a little pink remains in center. Transfer to a plate. Cover to keep warm. |
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| 3 | Add potatoes, garlic and mustard to hot skillet. Mash lightly with a potato masher so potatoes are just crushed. Add stock and spinach. Season with salt and pepper. Stir and cook until spinach has just wilted. Pour any juice from the pork into the potatoes. Serve potatoes with pork. |
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