Serves 2
The mild curry flavour of the mash makes for a delicious combination with the pork. We have discovered an amazing technique to cook pork chops and chicken breasts that prevents them from drying out. Cook over high heat on one side and then away from the heat for most of the time on the other side.
Recipe Category
Products in this recipe

Meat Spice, Masala Spice, Coriander Pesto

You will need

2 pork loin chops
Ina Paarman’s Meat Spice
canola oil

2-3 potatoes, peeled and cubed
1½ cups (375 ml) butternut, peeled and cubed
¼ cup (60 ml) water
2 t (10 ml) Ina Paarman’s Masala Spice
1 T (15 ml) butter
Ina Paarman’s Coriander Pesto to serve on the side


Snip twice into the fat side of the chops to prevent curling during cooking. Season chops on both sides with Meat Spice and brush both sides with oil. Leave at room temperature for 20-30 minutes.
Stand the chops upright on the fat side and insert 2 sosatie sticks through the meaty part of the chops to stabilise them. Cook upright, on the fat side, in a griddle or good heavy frying pan. When the fat is brown and crispy, remove the sosatie sticks and cook the chops flat, on one side, until just done. Turn the chops over, cook for only 1 minute and then remove the pan from the heat. Cover the chops with foil and leave the other side of the chops to finish cooking slowly in the retained heat of the pan for about 5 minutes, depending on thickness. Serve with Mixed Mash and a green salad.


Use butterflied chicken breasts seasoned with Ina Paarman’s Chicken Spice.

Mixed mash

Mix the potato and butternut together, add water and microwave in a closed container, on high, for ± 10 minutes until the vegetables are soft enough to mash. Mash, with enough of the cooking water, to give a soft puree. Season with Masala Spice to taste and work in the butter. Serve Coriander Pesto on the side.