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Sriracha pork chops with celeriac and butter bean mash

Sriracha pork chops with celeriac and butter bean mash

Total Time
30 min
10 min
20 min


Pork loin chop, raw

800 g, (4 x 200g chops), fat trimmed


600 g, cut into small chunks

Canned butter beans, rinsed and drained

1 400g can

Skim milk

100 ml

Baby spinach

200 g

Pak choy

4 baby, roughly chopped

Sriracha sauce

3 tsp

Soy sauce

1½ tbs


2 tsp

Oil spray

1 x 3 second spray(s)


  1. To make sriracha glaze, mix sriracha, soy sauce and honey together in a small bowl. Add pork chops, turn to coat then set aside.
  2. Cook celeriac in a large saucepan of boiling salted water for 15-20 minutes, until tender. Drain and return to saucepan. Add butter beans and milk, season with salt and pepper and mash until smooth. Cover and set aside to keep warm.
  3. Meanwhile, preheat oven to 180°C. Line a baking tray with foil. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Lift pork from glaze (reserving any of the remaining liquid) and cook for 2-3 minutes on each side. Pour over the reserved liquid and simmer for 1 minute. Transfer the pork to prepared tray. Cover with foil and bake for 8 minutes, or until cooked through.
  4. Add spinach and pak choy to the same frying pan and cook, stirring, for 1-2 minutes, until wilted.
  5. Serve mash with pork chops and vegetables. Drizzle over any remaining pan juices.