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Spiced pork chops with beetroot relish

A quick crowd-pleasing main.

You'll need

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


  • 01
  • Cook potatoes in boiling salted water until tender (about 10 minutes), drain, return to pan and keep warm.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • Add butter and dill to potatoes and season to taste. Serve spiced pork chops with beetroot relish and potatoes and green salad, if desired.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr/May 2008

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