Juicy pork chops with vegetable mash

By Drum Digital
13 July 2018

Preparation: 20 min | Cooking: 17 min | Serves 4


500g potatoes, peeled and cubed

1 garlic clove, peeled and finely chopped

3 baby marrows, sliced

45ml (2T) cooking or olive oil

80ml (1/3c) milk or amasi

salt, pepper and meat spice to taste

125ml (½c) frozen or canned whole kernel corn

4 pork loin chops, excess fat removed


  • Place the potatoes and garlic in a pot with lightly salted water and bring to the boil.
  • Reduce the heat and simmer until just cooked.
  • Add the baby marrows and cook for a few minutes.
  • Drain the potatoes and remove one third of the baby marrows.
  • Mash the potatoes and remaining baby marrows with a fork or a potato masher.
  • Add 15ml (1T) of the oil and the milk or amasi to soften the mash.
  • Season to taste.
  • Stir in the remaining baby marrows and the corn, keep warm and set aside.
  • Season the pork with salt, pepper and meat spice.
  • Heat the remaining oil in a frying pan and fry the pork for 3-5 minutes on both sides or until golden brown and cooked (but not overcooked).
  • Serve with the vegetable mash.


Frozen peas can also be stirred into the mash. Alternatively, substitute the corn for frozen mixed vegetables.

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