GOURMET FAST
Spiced pork chops with beetroot relish

Spiced pork chops with beetroot relish

Serves 4

Cooking Time Prep time 10 mins, cook 18 mins



500 gm   kipfler potatoes, scrubbed, thickly sliced diagonally
1 tbsp   olive oil
2 tbsp   brown sugar
1 tsp   mixed spice
4 (about 250gm each)   pork loin chops
25 gm   butter
½ cup   (loosely packed) dill sprigs
To serve:   green salad
Beetroot relish
125 ml (½ cup)   cider vinegar
2 tbsp   brown sugar
½ tsp   ground cloves
400 gm   (about 2) beetroot, scrubbed and coarsely grated
1   Granny Smith apple, coarsely grated


1 Cook potatoes in boiling salted water until tender (about 10 minutes), drain, return to pan and keep warm.
2 Meanwhile, for beetroot relish, combine vinegar, sugar, cloves and 2 tsp sea salt in a saucepan over medium heat and bring to the boil. Add beetroot and apple and cook, stirring occasionally, until just tender (about 5 minutes). Set aside.
3 Combine oil, sugar and mixed spice in a bowl. Rub spice mixture over chops and season to taste. Heat a frying pan over medium-high heat, add pork and cook until caramelised (about 5 minutes), then turn and cook until cooked through (about 3 minutes).
4 Add butter and dill to potatoes and season to taste. Serve spiced pork chops with beetroot relish and potatoes and green salad, if desired.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Emma Knowles

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