real comfort food


  • smoked pork loin chops

  • 2 pineapple rings

  • simple batter

  • 1 cup vegetable oil

  • 4 asparagus spears

  • 4 baby Dutch carrots

  • 300-350g whole potatoes

  • .5 grated onion

  • 1 tbsp. wholegrain mustard

  • 2 tbsp. quince paste

  • .25 cup stock

  • .25 cup orange juice

  • handful shredded sweet potato

  • .5 clove crushed garlic

  • .5 tsp. salt+ pepper

  • 20g butter


  • 1.

    Prepare batter & refrigerate

  • 2.

    Peel pineapple cut 2 slices about 2cm thick & core; refrigerate.

  • 3.

    Peel sweet potato shreds & do the same.

  • 4.

    Boil washed-unpeeled potatoes until just tender about 10-12 mins drain & leave to cool.

  • 5.

    Meanwhile grate the onion into a bowl with crushed garlic, when potatoes are cool enough, peel skin & grate into bowl with the onion, mix well &set aside.

  • 6.

    Put quince paste,mustard,stock & orange juice into saucepan heat, stir until thickened, reduce heat & keep warm.

  • 7.


  • 8.

    Heat butter in pan & sauté chops until caramelized then place in the oven for 12 mins

  • 9.

    Meanwhile heat oil in a pan, batter pineapple then add to oil cooking on both sides until crisp & brown set aside on paper towel; add the

  • 10.

    Shreds into remaining hot oil & cook for about 3mins & drain on paper towel.

  • 11.

    In another greased pan, spoon rosti mixture into 4 even patties into hot pan, cook evenly on both sides for 2-3 mins till browned.

  • 12.

    Pull chops from oven & rest for 3 mins then plate all elements


the shredded sweet potato cooks very quickly so be vigilant

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