I felt compelled to cook something exciting yesterday — perhaps a dish we don’t eat very often.
I have always loved pork chops. My mom used to make them crumbed when I was younger and it was to die for! So, last night I thought I’d experiment with my own non-crumbed version of that delicious childhood favourite to create a hearty supper.
Who’s hungry? Vincent, our housemate Roan, and I so this recipe serves three people. And there will be leftovers too!
Ingredients
- 6 pork loin chops
- 8 potatoes, peeled and quartered
- 2 red onions, chopped
- 300 g green beans, cut in half
- 800 g roast veggies, cubed
- 2 tbsp herbs of providence
- 1 tbsp dried parsley
- 400 ml chicken stock
- 300 ml milk
- 100 g butter
- 2 tbsp Dijon mustard
- 2 tbsp basil flavoured olive oil
- salt & pepper
Get cooking
Add the potatoes to a boiling pot of water to cook for about 20 minutes, or until soft. Add some salt.
Preheat the oven to 180 degrees Celsius. Drizzle basil flavoured olive oil over your veggies and sprinkle some herbs, salt & pepper on top. Mix well and pop it in the oven for 20 minutes.
Before you prep your pork, get a big glass of red wine to accompany you. Last night I had Namaqua’s Merlot.
Melt 35 g butter in a saucepan or frying pan that can take all 6 pork chops. Once the butter has melted, season your pork chops with salt and lots of pepper and place it seasoned side down in the hot frying pan, then season the top too.
Cook 5 minutes per side.
Take them out and let them rest somewhere warm.
Add your chopped onions to the buttery pan.
Add the stock and herbs.
Let it reduce for 5 minutes, then stir in the mustard and season with salt & pepper.
Cut the fat off the chops and put them back into the pan to finish cooking in the sauce for another 5 to 10 minutes, depending on how well done you like your pork. Turn the chops to cook each side evenly.
By now, your potatoes and veggies are cooked. Drain the potatoes, then add the rest of the butter, milk, salt & pepper to the pot and get mashing. Add more milk if it’s too lumpy.
Pig out!
Dish up and dig in!
Get the print-ready recipe here:
Pork Chops with Mash & Roast Veg
This is one of my favourite combos: pork and mustard sauce. This dish is so rich in flavour and looks beautifully vibrant on the plate. It's a winning meal to impress friends and family.
Ingredients
- 6 pork loin chops
- 8 potatoes, peeled and quartered
- 2 red onions, chopped
- 300 g green beans, cut in half
- 800 g roast veggies, cubed
- 2 tbsp herbs of providence
- 1 tbsp dried parsley
- 400 ml chicken stock
- 300 ml milk
- 100 g butter
- 2 tbsp Dijon mustard
- 2 tbsp basil flavoured olive oil
- salt & pepper
Directions
- Preheat the oven to 180 degrees Celsius.
- Add the potatoes to a boiling pot of water to cook for about 20 minutes, or until soft. Add some salt.
- Drizzle basil flavoured olive oil over your veggies and sprinkle some herbs, salt & pepper on top. Mix well and pop it in the oven for 20 minutes.
- Melt 35 g butter in a saucepan or frying pan that can take all 6 pork chops. Once the butter has melted, season your pork chops with salt and lots of pepper and place it seasoned side down in the hot frying pan, then season the top too. Cook 5 minutes per side.
- Take the chops out and let them rest somewhere warm.
- Add your chopped onions to the buttery pan and fry for 2 minutes.
- Add the stock and herbs. Let it reduce for 5 minutes, then stir in the mustard and season with salt & pepper.
- Cut the fat off the chops and put them back into the pan to finish cooking in the sauce for another 5 to 10 minutes, depending on how well done you like your pork. Turn the chops to cook each side evenly. 9. By now, your potatoes and veggies are cooked. Drain the potatoes, then add the rest of the butter, milk, salt & pepper to the pot and get mashing. Add more milk if it’s too lumpy.
- Dish a big dollop of mash and place a chop on top. Scoop loads of sauce on top and get a helping of roast veggies on the side. Dig in!
Jana Cooks 
What in the world is crumbled pork chops?!! I’ve never heard of it! Lovely meal, by the way.
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Thanks! I think you mean ‘crusted’? It’s basically when the pepper or spice on the pork is seared into the meat on very high temp for short period of time right at the beginning of the cooking process, creating a crust-like texture.
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Oh, crumbed!!!!! I read crumbled! I’m always excited to learn new things and I need to know what this crumbled pork chop was all about!!1😬😬😂😂😂
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Haha, no worries Mimi 🙂 Happy cooking!
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