
Sriracha-glazed pork chops with celeriac butter bean mash
2
Points® value
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