Name: Pork chops with cranberry sauce and kumara craisin salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon ground ginger; 1 tablespoon ground coriander; 1 teaspoon sweet paprika; 1/2 cup (160g) cranberry sauce; 2 tablespoon orange juice; 2 tablespoon lemon juice; 1 tablespoon dijon mustard; 4 (1.2kg) pork loin chops; 3 (1.5kg) large kumara, diced into 2cm pieces; 2 tablespoon olive oil; 1/2 cup (80g) roasted pine nuts; 1 cup coarsely chopped fresh coriander; 1/4 cup (60ml) white wine vinegar; 2 teaspoon olive oil, extra

Ingredients

1 tablespoon ground ginger

1 tablespoon ground coriander

1 teaspoon sweet paprika

1/2 cup (160g) cranberry sauce

2 tablespoon orange juice

2 tablespoon lemon juice

1 tablespoon dijon mustard

4 (1.2kg) pork loin chops

3 (1.5kg) large kumara, diced into 2cm pieces

2 tablespoon olive oil

1/2 cup (80g) roasted pine nuts

1 cup coarsely chopped fresh coriander

1/4 cup (60ml) white wine vinegar

2 teaspoon olive oil, extra

Method

1.Combine ginger, coriander, paprika, sauce, juices and mustard in large bowl, add pork and toss to coat in mixture.

2.Make kumara craisin salad. Boil, steam or microwave kumara until just tender; drain. Combine kumara with oil in large bowl, cook kumara on heated oiled grill plate (or grill or barbecue) until browned lightly. Return kumara to same bowl with remaining ingredients; toss gently to combine.

3.Cook pork on heated grill plate until cooked as desired. Serve pork with salad

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious.
Note

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Ingredients

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