Save to your scrapbook

    Grilled Pork Chops with Spiced, Mashed Swede

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Grilled Pork Chops with Spiced, Mashed Swede

    Without the fatty rind, pork chops can be cooked quickly, and with the addition of curry spices and mango chutney, swede becomes something really special, making this a swift, substantial supper. Serve it with some baby spinach.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 4 x 250g Pork chops, rind and fat removed
    • 2 tbsp Olive oil
    • 1kg Swede, peeled and chopped
    • 40 butter
    • 1 tsp Ground cumin
    • 2 tsp Mustard seeds
    • 1 tsp Ground ginger
    • 1 tsp Turmeric
    • 100ml Whole milk
    • 100g Baby spinach
    • 4 tbsp Mango chutney


    1. Heat a ridged griddle pan until hot. Brush the pork chops with the olive oil and season. Cook the swede in simmering, salted water for 20 minutes or until soft.
    2. Cook the chops for 4–5 minutes on each side, until cooked through. Keep warm. Drain the swede well and return it to the pan with the butter and spices. Mash firmly until smooth, then beat in the milk, salt and plenty of black pepper.
    3. Serve one chop per person with the mashed swede and baby spinach, and top the meat with mango chutney.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The Corker recommends - Keep excitement levels high with a deep, dark and voluptuous Chilean Carmenère, easily capable of standing up to the intriguing flavours of curry-spiced swede.


    Average user rating

    4 stars