Superb Spanish Style Pork
Being a student, more often than not I'm cooking for one and sometimes it's difficult to think of new ideas to keep my diet interesting when I'm away from the luxuries of home.
As much as I love pork, I never really think to buy it so when it was on offer in my local supermarket this week I had to pick some up! The resulting dish was something a little bit special: juicy, succulent pork with a smoky, peppery coating served with creamy, unctuous sweet potato mash and garlicky, slightly sweet, slightly sour peas - to die for!
Superb Spanish Style Pork
Serves 1
Olive or rapeseed oil
1 medium sweet potato, peeled and cubed
50ml milk
2 tsp butter
1 pork chop
1 tsp smoked paprika
1 clove garlic, finely chopped
75g frozen peas
1 tbsp sherry vinegar
Salt and pepper
To make the sweet potato mash, place the cubed potato into a pan of salted boiling water and cook for 15 minutes until tender. Drain then return to the pan along with the milk, butter and a good amount of salt and pepper. Mash together and keep warm while you prepare the rest of the meal.
Sprinkle paprika, salt and pepper on both sides of the pork chop. Pour 1 tbsp oil in a frying pan over a medium heat. Place the pork in fat side down, hold in place until it begins to sizzle and crisp up (about 3 minutes) then cook for 5 minutes on each side. Remove and wrap loosely in foil while you prepare the peas.
Put the garlic and peas into the hot pan which you used to cook the pork. Drizzle over the vinegar, season liberally with salt and pepper then stir and cook for 5 minutes. Serve along with the mash and pork.
As much as I love pork, I never really think to buy it so when it was on offer in my local supermarket this week I had to pick some up! The resulting dish was something a little bit special: juicy, succulent pork with a smoky, peppery coating served with creamy, unctuous sweet potato mash and garlicky, slightly sweet, slightly sour peas - to die for!
Superb Spanish Style Pork
Serves 1 Olive or rapeseed oil
1 medium sweet potato, peeled and cubed
50ml milk
2 tsp butter
1 pork chop
1 tsp smoked paprika
1 clove garlic, finely chopped
75g frozen peas
1 tbsp sherry vinegar
Salt and pepper
To make the sweet potato mash, place the cubed potato into a pan of salted boiling water and cook for 15 minutes until tender. Drain then return to the pan along with the milk, butter and a good amount of salt and pepper. Mash together and keep warm while you prepare the rest of the meal.
Sprinkle paprika, salt and pepper on both sides of the pork chop. Pour 1 tbsp oil in a frying pan over a medium heat. Place the pork in fat side down, hold in place until it begins to sizzle and crisp up (about 3 minutes) then cook for 5 minutes on each side. Remove and wrap loosely in foil while you prepare the peas.
Put the garlic and peas into the hot pan which you used to cook the pork. Drizzle over the vinegar, season liberally with salt and pepper then stir and cook for 5 minutes. Serve along with the mash and pork.
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