Solo: Country Mash-up

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Solo: Country Mash-up

Seared pork chop with butternut mash and green beans, topped with a mustard cream sauce.

Ingredients to serve 1

  • 1 x pork chop (150g each)
  • ¼ x butternut – peel & cube (1cm)
  • 100g x green beans – cut off ends
  • ¼ x onion – peel & chop finely
  • 50ml x cream
  • ½ tbsp x wholegrain mustard
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle (for the butternut).

Step 2

Butternut mash: Place a large saucepan of salted boiling water on high heat. Cook the butternut for 15-20 minutes until softened. Remove with a slotted spoon and transfer to a large bowl. (Reserve water in the saucepan for the green beans.) Drain any water from the butternut, then mash with a knob of butter and salt and pepper to taste.

Step 3

Green beans: Place the saucepan and water you cooked the butternut in back on high heat (add more hot water if necessary). When boiling, cook the green beans for 2 minutes. Drain. Drizzle with a little olive oil and season with salt and pepper. Set aside and keep warm.

Step 4

Chop: Place a large, dry frying pan on high heat. On a chopping board rub both sides of the chop with salt, pepper and olive oil. Place the chop in the hot pan and sear for 3 minutes either side. Don’t forget to roast the fat edge – hold the pork chop on its edge (using tongs or 2 spoons) to crisp it up. Remove from pan and set aside.

Step 5

Mustard cream sauce: Using the same pan you cooked the chop in, cook the onion, with a little salt, in a knob of butter on medium heat for 5 minutes until softened and lightly golden. Add the cream and mustard and cook for another minute.

Step 6

Serve the chop on a plate with a side of butternut mash, green beans and topped with the mustard cream sauce.