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Give pork chop and mash a modern makeover with sweet spuds and a light curry sauce.


  • 4 x pork chops - Marinade in garlic, thyme, olive oil

  • 4 x large sweet potatoes

  • 4 x garlic cloves

  • 4 x sprigs thyme

  • Olive oil

  • For the sauce:

  • 2 shallots, finely chopped

  • 1 small knob butter

  • 1 dessertspoon mild curry powder

  • 1 teaspoon cayenne pepper

  • Pinch of saffron

  • 100ml white wine vinegar

  • 150ml white wine

  • 300ml fish stock

  • 300ml double cream

  • Handful fresh parsley, chopped

  • Handful fresh coriander, chopped

  • Salt and freshly ground white pepper


  • 1.

    Roast the sweet potatoes in their skins for about 40 minutes until soft.

  • 2.

    Marinate the pork by rubbing it with some olive oil garlic and thyme.

  • 3.

    To make the sauce, sweat the shallots with the butter, curry powder, cayenne and saffron until the shallots are soft but not colored.

  • 4.

    Then add the stock, white wine and vinegar and reduce by three-quarters.

  • 5.

    Meanwhile fry the pork in pan nice and coloured (about 3 mins each side).

  • 6.

    Place onto a baking tray and finish the cooking in an oven for about 6-8 minutes.

  • 7.

    Add the cream to the sauce and bring to the boil, simmer for 5-10 minutes.

  • 8.

    Season and leave to cool.

  • 9.

    When the sweet potatoes are ready scrape out the flesh, discarding the skin, then in a bowl mash the hot potato with a little butter and seasoning then fold in the chopped parsley and coriander.

  • 10.

    To serve place a nice spoon full of the mash onto a plate, then place the pork on top and then sauce.

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