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Recipe Details

Encona Creole Pork Chop with Spicy Mash

Description

Atropical twist on a British classic. Try experimenting by using different vegetables in the spicy mash such as carrot or parsnip. Delicious!

Serves4 people
Preparation time20 mins
Cooking time20 mins

Ingredients

Shopping list:

  • 4 large pork chops, on the bone
  • 6 tbsp Encona Barbados Creole Pepper Sauce
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh thyme, chopped
  • 2 large sweet potatoes, peeled and roughly chopped
  • 3 Maris Piper potatoes, peeled and roughly chopped
  • 100g butter
  • 100ml double cream
  • 1 tbsp chopped parsley

How to do it

  1. Marinade the pork by mixing 4 tbsp of the Encona Barbados Creole Pepper Sauce with the fresh thyme and sage and then brush all over both sides of the pork.
  2. Meanwhile, cook the potatoes and the sweet potatoes in a large pan of salted water until tender. Drain and leave to stand for 2 minutes.
  3. In a small microwavable bowl, heat the cream and butter and mash into the potatoes along with 2 tbsp of the Encona Barbados Creole Pepper Sauce and the chopped parsley, and cover until you are ready to serve.
  4. Cook the pork either on the barbecue or under the grill for 12-15 minutes, until the juices run clear, turning half way through cooking. Serve with the spicy mash. Enjoy!

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