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.
- 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
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- 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.
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