Crumbed pork with sweet potato hash
| Recipe By: | Zola Nene |
| Serves: | 4 |
| Cooking Time: | 20m |
| Prep Time: | 5m |
Ingredients
- 4 Woolworths crumbed pork cutlets (bone in)
- 2 tbsp olive oil
- pinch chilli flakes
- 1 red onion, diced
- 3 cups orange flesh sweet potatom, peeled and diced into 1cm cubes
- salt and pepper
- 125ml chicken/ vegetable stock
- 100 g baby spinach
- 250 g creme fraiche
- 2 spring onions, finely chopped
- 2 tbsp wholegrain mustard
- 1 tbsp honey
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the pork cutlets in the oven as per the packet instructions.
- Heat olive oil and chilli flakes in a non-stick skillet or pan, then add the onion and sweet potato and saute over high heat until the sweet potato begins to brown around the edges.
- Season with salt and pepper, then add the stock, cover with a lid and leave to steam for 5 minutes until the sweet potato is completely tender.
- Add the spinach, then toss with the potatoes until wilted.
- Serve the pork chops on a bed of hash then mix together the crème fraiche, spring onion, seasoning, mustard and honey, then serve dolloped onto the pork.
You could enjoy this recipe too
Buy the ingredients
Add to Cart