Herb crumbed pork with potato and apple mash

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Serves 4 


½ tsp dried sage
1 tsp fennel seeds, crushed
4 tbsp panko breadcrumbs
Salt and black pepper
520g pork loin chops
1 tbsp Dijon mustard
1 tbsp olive oil
350g potatoes, peeled and
chopped
1 eating apple, peeled and
chopped
Knob of butter
½ tbsp milk


To serve:
Green vegetables


  1. In a shallow bowl, stir together the sage, fennel seeds, breadcrumbs and some salt and pepper.
  2. Brush the pork all over with the mustard, then dip in the breadcrumb mix to coat.
  3. Heat the oil in a large pan over a medium/low heat and cook the pork for 5-6 minutes per side until golden, crisp and cooked through. Cover and allow to rest for 10 minutes.
  4. Place the potatoes and apple in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until tender.
  5. Drain, then mash with the butter and milk and season to taste.
  6. Serve the pork with the apple mash and green vegetables.

Per serving: 598kcals, 39.1g fat (14.2g saturated), 23.7g carbs (7g sugars), 31.5g protein, 3.9g Fibre, 0.196g sodium