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Pan-Fried Pork & Potato Mash

Pan-Fried Pork & Potato Mash

with Creamy Garlic Sauce

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The key to a great meal is getting the balance right. Walk the dinnertime tightrope with this delicate blend of succulent pork with a silky garlic sauce and creamy mash, then enjoy the sweet taste of success.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 clove

garlic

1 unit

carrot

1 unit

zucchini

1 bag

parsley

1 bag

baby spinach leaves

1 packet

pork loin steaks

1 packet

light cooking cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

½ cube

chicken stock

Not included in your delivery

olive oil

30 g

butter (for the mash)

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

20 g

butter (for the sauce)

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3150 kJ
Fat43 g
of which saturates27.9 g
Carbohydrate36.6 g
of which sugars11 g
Protein51.8 g
Sodium659 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
MAKE THE MASH
MAKE THE MASH
1

Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter (for the mash), milk and the salt and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

GET PREPPED
GET PREPPED
2

While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Thinly slice the zucchini into batons. Finely chop the parsley.

COOK THE VEGGIES
COOK THE VEGGIES
3

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and zucchini and cook, tossing often, until softened, 5-6 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. Season with salt and pepper. Transfer to a plate and cover to keep warm.

COOK THE PORK
COOK THE PORK
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a second plate, cover with foil and leave to rest for 5 minutes.

5

Return the frying pan to a medium heat. Add the butter (for the sauce) and garlic and cook until fragrant, 30 seconds. Add the light cooking cream, grated Parmesan cheese, parsley (reserve a pinch for garnish!), crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), a pinch of pepper and any pork resting juices. Stir to combine. Reduce the heat to low and simmer until thickened slightly, 1 minute. TIP: If the sauce seems too thick, add more water, 1 tsp at a time, until it has your desired consistency.

SERVE
SERVE
6

Thickly slice the seared pork. Divide the pork, mash and veggies between plates. Top with the cheesy garlic sauce and garnish with the reserved parsley.