750ml of stock
100ml of milk or cream
750g New potatoes
fresh chopped mint
2 tbsp oil
2 tbsp sugar
salt & pepper to taste
Yes I know, that does read 8 chops. But what we are doing is making things easy for ourselves. We are actually making 2 meals here. Once cooled we will freeze half of the pork in mushroom sauce for another meal in a couple of weeks time.
Pre heat oven at 190 degrees
Boil the new potatoes in salted water with half the chopped mint.
Melt 50g of butter & 2 tbsp of oil in large pan. Add chopped pork and cook until browned
Add mushrooms and cook for further 5 mins
Should now look like this
Add flour & mix
Slowly add stock & milk or cream, stirring all the time. Simmer the meat & sauce mix to reduce the liquid.
Melt 50g of butter in a small pan, add the sugar and chopped cooking apple
Keep an eye on the apple sauce & mix regular. Continue to cook until apple is soft.
By now the potatoes will be cooked but check with a sharp knife & drain.
Gently press a potato masher down until you hear them ‘pop’
Place on a baking tray, add salt & pepper and remaining butter chopped.
Place in the pre heated oven for 15 mins, you are just slightly crisping them and melting the butter.
Serve potatoes, apple sauce & half the meat & sauce.
Once cool, freeze the pork & mushroom. Take out in the morning you want to use it and let it defrost thoroughly before warming and serve with rice, pasta or as a topping on jacket potatoes.