Sriracha-glazed pork chops with celeriac butter bean mash
2
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
We’ve bought meat and three veg bang up to date by brushing a sticky Korean-style glaze over thick-cut pork chops and serving them with pan-fried greens and a no-potato mash.
Ingredients
Pork loin chops
800 g, 4 x 200g trimmed of any excess fat
Celeriac, raw
600 g, peeled and cut into small chunks
Butter Beans, cooked
1 can(s), large, drained
Semi Skimmed Milk
100 ml
Calorie controlled cooking spray
4 spray(s)
Spinach
200 g
Pak Choi
4 portion(s), roughly chopped
Sriracha sauce
15 ml
Soy Sauce
2 tablespoon(s)
Honey
½ tablespoon(s), level
Instructions
1
To make the sriracha glaze, mix the sriracha, soy sauce and honey together in a mixing bowl. Add the pork chops, turn to coat then set aside.
2
Bring a pan of water to the boil and cook the celeriac for 15-20 minutes until tender, then drain and mash with the butter beans and milk. Season to taste, then set aside to keep warm.
3
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking tray with kitchen foil. Mist a large nonstick frying pan with cooking spray and set over a medium-low heat. Lift the pork from the glaze (reserving any of the liquid), and sear for 2-3 minutes on each side. Pour in the reserved marinade and simmer for 1 minute, then transfer the pork to the prepared baking tray, cover with foil and bake for 8 minutes.
4
Add the spinach and pak choi to the frying pan you used to sear the pork chops and cook, stirring, for 1-2 minutes until wilted.
5
Serve the mash topped with the vegetables and pork chops, with any pan juices drizzled over.
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