Pork with salsa verde and kale & potato crush
Pork loin chops with salsa verde served with new potatoes & kale crush.
Ingredients
-
650g
New potatoes
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200g
Pack curly kale
-
50g
Extra light (<5% fat) soft cheese
-
500g
4 very lean pork loin chops, any visible fat removed
-
Juice of 1 satsuma
-
15g
Parsley, roughly chopped
-
15g
Chives, roughly chopped
-
5g
Thyme, roughly chopped
-
15ml
1 tbsp extra virgin olive oil
Special Equipment
Special equipment: small food processor.
Method
1. Boil the new potatoes in a large saucepan for 20 minutes, adding the kale for the last 5 minutes until tender. Drain and roughly crush with a potato masher. Stir in the soft cheese.
2. Meanwhile, grill the pork for 15-20 minutes, turning occasionally until cooked throughout.
3. Meanwhile, place the Satsuma juice, herbs and oil in a small food processor and pulse to a coarse paste. Season to taste.
4. Top the potato crush with the pork and spoon over the salsa verde.
Nutritional information (typical values per 100g):
Calories - 367
Fat - 14 g
Peparation Time - 15 minutes
Cook Time - 25 minutes
Serves - 4
Storage Info - This will keep in the fridge for 1-2 days but is not suitable for freezing.
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