Pork Chops & Mashed Butternut
Pork Chops & Mashed Butternut

Ingredients

McCain Mashed Butternut
McCain Wedges
8 pork neck chops (2 per person)
2 tablespoon olive oil
Salt and pepper
1 heaped tablespoon butter
1 small onion finely chopped
2 tablespoons whole grain mustard
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon paprika
1 teaspoon garlic powder
1 cup chicken stock
Salt and fresh cracked pepper

 

Directions

Prep Time: 5 - 10 minutes

Cooking Time: 10 -15 minutes

Serves: 4 -6

 

  1. Cook McCain Mashed Butternut and McCain Wedges according to package instructions
  2. Pat dry the pork chops and season with salt and pepper
  3. Heat a saucepan over high heat- allow the pan to get very hot and then add the oil. Cook the pork chops for about 5 minutes per side and remove from the pan and allow to rest
  4. To the same pan add the onion and allow to brown before adding the whole grain mustard, thyme, sage, paprika and garlic powder
  5. Add the chicken stock and mix well
  6. Allow the sauce to reduce on medium – about 5 minutes or so
  7. Add pork chops back to the pan, cover and switch off heat
  8. Adjust seasoning, serve hot with Mashed butternut and Wedges