Marmalade-glazed pork chops with spiced carrot and swede mash
Prep time: 20 minsTotal time: 
Marmalade-glazed pork chops with spiced carrot and swede mash
From breakfast preserve to dinnertime condiment, marmalade adds a hint of sweetness and tang to rich pork steaks. Make life easier by adding some tweaks to ready-made mash
Prep time: 20 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 tbsp olive oil
- 2 x 120g pork loin steaks
- 100ml hot chicken stock*, made using ½ stock cube
- 1 fresh rosemary sprig, leaves only, finely chopped
- 60g fine-cut marmalade
- 1 tsp wholegrain mustard*
- juice of ½ orange
- 200g green beans, trimmed
- 1 x 400g Sainsbury’s Potato, Carrot and Swede Mash
- large pinch of ground cinnamon
Step by step
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Heat the oil in a large frying pan over a medium-high heat until hot. Season the pork and add to the pan. Cook for 3 minutes until deeply golden, flip and cook for 2 more minutes until just cooked through. Remove from the pan, loosely cover and set aside.
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In a jug, combine the stock, rosemary, marmalade and mustard and add to the pan. Scrape most of the fat out of the pan you cooked the pork in. Add the marmalade mixture, bring to a boil, then reduce the heat and simmer for 5 minutes or until thickened. Add the pork, tossing in the sauce. Stir in 2 teaspoons of the orange juice and set aside.
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Meanwhile, bring a large pan of salted water to the boil and cook the beans for 5-6 minutes or until just tender. Heat the mash in the microwave according to pack instructions. Combine with the remaining orange juice, cinnamon and some seasoning. Serve the pork chops with the mash, green beans and marmalade pan sauce.
*Check your stock and mustard are gluten-free, if required.
