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A speedy mash and you don’t even need to peel any spuds! Served with roasted pork chops and apples to make a change from the regular mushy apple sauce.

SERVE 4 – PREP 10 mins – READY IN 25 mins

4 pork chops

4 leeks, trimmed, washed and sliced

1 English apple, cut into wedges

200ml cider or apple juice

2 x 400g cans butter beans, drained

2 garlic cloves, peeled

150ml milk

 

 

 

 

1 Heat the oven to 220C, Gas 7; heat a griddle pan and tin. Put the leeks into a roasting tin and  seasoned pork chops into the griddle pan.  Cook both for 15 mins.

2 Turn the chops, add the apples  with the cider or apple juice and cook for 10 more mins until both are tender.

3 Meanwhile, put the butterbeans, garlic, milk and plenty of seasoning into a pan and gently warm through.

4 Tip the leeks and pan contents into a processor and blend until smooth.  Serve a spoonful of mash on plates, topped with the chops. Spoon over some of the cider gravy.

Per serving:  355 cals, 8g fat, (3g saturated), 21g carbs

TIP: Add a splash of cream and knob of butter to the mash for a real treat.