Warm right up with Curtis Stones succulent pork chop recipe.
- In a large heavy pot, combine the swede and parsnips. Add enough cold water to cover them by 2.5cm. Season the water with salt. Bring to a simmer over high heat, then reduce heat to medium and simmer for about 10 mins until just tender. Add the sweet potato and continue simmering for about 10 mins, or until all the vegetables are tender enough to mash.
- Drain the vegetables in a strainer and place the strainer over the hot pot to evaporate excess steam. Put the vegetables in the pot, and reduce heat to low. Coarsely smash the vegetables with a potato masher.
- Meanwhile, combine the cream and sage in a small heavy saucepan. Bring to a simmer over medium heat and simmer for 3 mins or until reduced by one quarter. Strain and discard the sage. Reserve 2 tablespoons of the cream.
- Stir the remaining cream into the smashed vegetables. Season with salt.
- While the vegetables are cooking, preheat oven to 220C (200C fan-forced). Season pork with salt and pepper. Heat a large heavy frying pan over medium-high heat. Add 2 tbsp of the oil and the pork, and cook for 4 mins each side or until deeply caramelised. Remove pork from pan and discard fat.
- Add the remaining oil and the onion to the frying pan. Cook, stirring often, for 5 mins or until the onion is beginning to soften. Sprinkle the flour over and stir to combine. Pour in the stock and reserved cream and boil for 3 mins or until sauce has thickened. Return the pork to the pan and transfer the pan to the oven. Bake pork for 5 mins or until cooked through but still juicy. Season gravy with salt and pepper. Serve with the smashed vegetables.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set