Photo of Sriracha-glazed pork chops with celeriac butter bean mash by WW

Sriracha-glazed pork chops with celeriac butter bean mash

Points® value
Total Time
25 min
5 min
20 min
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.


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)


200 g

Pak Choi

4 portion(s), roughly chopped

Sriracha sauce

15 ml

Soy Sauce

2 tablespoon(s)


½ tablespoon(s), level


  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.