Ingredients
The following ingredients have 4 Servings
- 500 gm kipfler potatoes, scrubbed, thickly sliced diagonally
- 1 tbsp olive oil
- 2 tbsp brown sugar
- 1 tsp mixed spice
- 4 pork loin chops (about 250gm each)
- 25 gm butter
- ½ cup (loosely packed) dill sprigs
- To serve: green salad
- 125 ml cider vinegar (½ cup)
- 2 tbsp brown sugar
- ½ tsp ground cloves
- 400 gm (about 2) beetroot, scrubbed and coarsely grated
- 1 Granny Smith apple, coarsely grated
Instruction
- Cook potatoes in boiling salted water until tender (about 10 minutes), drain, return to pan and keep warm.
- Meanwhile, for beetroot relish, combine vinegar, sugar, cloves and 2 tsp sea salt in a saucepan over medium heat and bring to the boil. Add beetroot and apple and cook, stirring occasionally, until just tender (about 5 minutes). Set aside.
- Combine oil, sugar and mixed spice in a bowl. Rub spice mixture over chops and season to taste. Heat a frying pan over medium-high heat, add pork and cook until caramelised (about 5 minutes), then turn and cook until cooked through (about 3 minutes).
- Add butter and dill to potatoes and season to taste. Serve spiced pork chops with beetroot relish and potatoes and green salad, if desired.
