Spiced pork chops with beetroot relish

AT A GLANCE

  • Serves 4 people

A quick crowd-pleasing main.

  • 500 gm kipfler potatoes, scrubbed, thickly sliced diagonally
  • 1 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tsp mixed spice
  • 4 (about 250gm each) pork loin chops
  • 25 gm butter
  • ½ cup (loosely packed) dill sprigs
  • To serve: green salad
  •  
  • Beetroot relish
  • 125 ml (½ cup) cider vinegar
  • 2 tbsp brown sugar
  • ½ tsp ground cloves
  • 400 gm (about 2) beetroot, scrubbed and coarsely grated
  • 1 Granny Smith apple, coarsely grated
01   Cook potatoes in boiling salted water until tender (about 10 minutes), drain, return to pan and keep warm.
02   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.
03   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).
04   Add butter and dill to potatoes and season to taste. Serve spiced pork chops with beetroot relish and potatoes and green salad, if desired.

Topics:

MAIN, POTATOES, FAST, PORK, DILL, MODERN AUSTRALIAN, APPLES, AUTUMN, BEETROOT

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

FEATURED IN

Apr/May 2008

Apr/May 2008

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