Spicy pork with cumin potatoes recipe
Ingredients
- 2 large potatoes, peeled and cut into 2cm (1in) chunks
- 2 tbsp sunflower oil, plsu extra for the pork
- 1 tbsp cumin seeds
- 1 tsp dried chilli flakes
- 1 tsp tumeric
- 1 x 620g pack pork chops, fat scored
- 1 tbsp curry powder
- 200g cherry tomatoes, quartered
- ½ cucumber, chopped
- 1 red onion, finely chopped
- 1 x 30g pack coriander, roughly chopped
- mango chutney, to serve
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Shop ingredientsEach serving contains
- Energy
- 2350kJ 566.0kcal
- Fat
- 44g
- Saturates
- 14g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 14.7gProtein 32.2gFibre 4.1g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potato chunks in the oil, then add the cumin seeds, chilli and turmeric. Mix well until the potatoes are coated and transfer to a baking sheet. Roast in the oven for 30-35 minutes, until the potatoes are golden and tender.
- Meanwhile, rub the pork chops with a drop of oil and massage the curry powder into the flesh and skin. When the potatoes have been in the oven for 15 minutes, heat the remaining oil in a large nonstick frying pan and fry the pork chops for 5-7 minutes each side, until cooked through and golden.
- In a bowl, mix the tomatoes, cucumber, onion, coriander and season. Serve with the pork chops, cumin potatoes and some mango chutney on the side, if you like.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
