Spinach mash with pork chop

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30min

•

Easy

Spinach puree and pork chop. That's really a Belgian classic!

Spinach puree and pork chop. That's really a Belgian classic!
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

4 pork chops at room temperature
A knob of butter for frying
Pepper and salt
250 ml beef broth for the sauce

Mash:
1 kg floury potatoes
500 g washed spinach
125 g butter
Pepper and salt
250 ml cream
Nutmeg

4 pork chops at room temperature
A knob of butter for frying
Pepper and salt
250 ml beef broth for the sauce

Mash:
1 kg floury potatoes
500 g washed spinach
125 g butter
Pepper and salt
250 ml cream
Nutmeg
Preparation method

How do you make this?

Peel the potatoes and steam them until cooked.

Meanwhile, sauté the spinach in a knob of butter until cooked.

Mash the spinach together with the remaining butter into the potatoes, season, and add cream.

Place a roasting pan on the heat, let a knob of butter melt in it.

Season the chops with pepper and salt and fry them until nicely golden brown on each side.

Lower the heat and cook for another 5 minutes.

Baste occasionally with the foaming butter.

Remove the meat from the pan, pour the butter into a bowl and deglaze with beef broth.

Let it reduce, finish with a knob of butter and season if necessary.

And now make all those little wells in the mash and pour the sauce in, right?!?

Social

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.