Meal plans
- For one
- For two
- For four
- My plans
Dinner Parties
Quick Shops
- For one
- For two
- For four
Recipes
Blog

Welcome to The Resourceful Cook, the UK’s number one meal planning site.

You can plan your meals for a week and generate a shopping list in minutes...

...and best of all – the fresh ingredients you buy always get used up completely, meaning no waste, EVER!

Every recipe is tried and tested by our team – meaning delicious recipes every time.

We’ve added new meal plans for one, two and four.

...with details of our latest meal plans, competitions and blogs.

Pork with Apple & Potato Hash

This recipe works in combination with: Pork Stroganoff.

A tender pork loin steak served with a potato, apple and onion hash and a creamy mustard sauce.

Ingredients

1/2 small onion (approx 110g each), finely chopped
1 eating apple, peeled, cored and diced
2 medium new potatoes (approx 70g each), sliced
1 thick cut pork loin steak
75ml of double cream
2 tsp vegetable oil
30ml vegetable stock, prepared according to the packet instructions
1 1/2 tsp margarine/butter
1 tsp English mustard

Serves: 1
Course: Lunch
Preparation time: 10 mins
Cooking time: 20 mins
Oven temp: 180c
Price per person: £2.73
Store cupboard: Basic
Calories per serving: 881
5-a-day per serving: 1.3
Print Recipe

Tasty?

467 cooks think so

Method

Cook the potato in lightly salted boiling water for 10 minutes, or until tender.
Meanwhile, season the pork chop with salt and pepper. Heat 1 tsp oil and 1 tsp margarine/butter in a frying pan and fry the pork chop over a high heat for 2-3 minutes on each side, or until browned. Place on a baking tray and bake in the oven for 10 minutes, or until cooked through.
Meanwhile, to make the hash, heat 1 tsp oil in the same frying pan used for the pork and add the onion, potato, and apple. Season with salt and pepper and fry over a medium heat for 10-15 minutes, only stirring every 3-4 minutes to allow the underside to brown and crisp a little each time. Continue to fry until the hash is evenly browned.
While the hash and pork are cooking, make the sauce. Pour the stock into a saucepan and bring to the boil. Reduce the heat, add the mustard, cream and remaining margarine/butter and simmer for 5-6 minutes, or until the sauce develops a thicker consistency. Season to taste with salt and pepper. Remember to keep an eye on the pork and the hash so they do not overcook.
Serve the pork chop alongside the hash and pour on the mustard sauce.