Pork Chops with Mashed Potato and Green Vegetables

Just good old fashioned, traditional cooking with fresh ingredients for a homely weekday dinner idea.

Replace pork chops with lamb if required.

Pork Chops with Mashed Potato and Green Vegetables

Category: Weekday Meals

Cuisine: Traditional Cooking


Pork Chops with Mashed Potato and Green Vegetables

Gluten Free, Sugar Free


  • 4-6 pork chops
  • 6-8 potatoes
  • broccoli florets/tender stem broccoli
  • green beans, tipped and halved


  • Cut potatoes into chunks. 8ths or smaller, depending on the size of the potato. Place into a pot of salted, cold water and bring to a boil. Always boil potatoes in cold water as this will ensure that they heat evenly from the inside, outwards. Potatoes shouldn't take longer than 15 minutes to boil.
  • Preheat the oven to grill on high heat.
  • Drizzle pork chops with olive oil and season with ground coarse salt and black pepper. Place onto a rack over an oven tray and place under the grill in the centre of the oven for about 5-6 minutes each side or until cooked through.
  • When the chops have been turned over, steam the broccoli and halved green beans for about 4-5 minutes until tender but still firm.
  • Drain and mash the potatoes with some milk, a tablespoon butter and seasoning.
  • Serve and sprinkle vegetables with Parmesan cheese if desired.

Pork Chops with Couscous, Butternut & Ricotta Spinach

Pork Chops with Couscous, Butternut & Ricotta Spinach


Pork Chops with Couscous, Butternut & Ricotta Spinach

Butternut and creamy ricotta spinach is always a winning combination. Add wholewheat couscous which is fat free, sugar free and rich in fibre for a healthy side, with lean pork chops as protein for a nutritious weekday meal!


  • 200 g frozen spinach, thawed, well drained
  • 80 g ricotta
  • 1 tsp crushed garlic
  • 2 tbsp cream/coconut cream
  • pinch of ground nutmeg
  • 1 butternut, cut into chunks
  • 1 cup wholewheat couscous
  • 1 vegetable stock pot
  • 4-6 pork chops
  • ground salt & black pepper
  • olive oil


  • Preheat oven to 200 C.
  • Place butternut into a shallow oven dish lined with baking paper.
  • Drizzle with olive oil and season with half the garlic, salt and pepper.
  • Bake in the oven for 20-25 minutes or until tender.
  • Boil water in the kettle.
  • Place 1 cup dry couscous to a bowl, add 1 cup of boiling water and vegetable stock pot. Mix well to dissolve stock pot.
  • Add a dash of olive oil and cover with clingwrap. Leave to stand.
  • Rub pork chops with a drizzle of olive oil, season with salt & pepper.
  • Grill on a hot electric grill or grilling pan until nicely browned on both sides and cooked through. Remove from heat.
  • Meanwhile, mix together frozen spinach, ricotta, remaining garlic, cream and nutmeg.
  • Place into a small saucepan over medium heat and cook for about 10 minutes.
  • When couscous has absorbed all the moisture, remove cling wrap and fluff with a fork.
  • Serve and enjoy.

Last week’s dinner ideas roundup 

Last week’s dinner ideas roundup…

Monday – homemade tomato soup / pasta sauce

Tuesday – pork schnitzel with spicy rice and veg

Wednesday – SuperDad’s pulled chicken wraps

Thursday – lamb chops and roast vegetables

#PizzaFriday – no need to elaborate!

All from WOOLWORTHS SA – even the pizza!

This week’s meal plan is still a secret… even from me, to be quite honest! I just haven’t had time to sit down and do the planning. Although I do have a few ideas bubbling in my brain.

Crispy pork schnitzel with spicy rice and vegetables 

Crispy pork schnitzel with spicy rice and veg

Just good old Mamma food for Tuesday – crispy pork schnitzel from WOOLWORTHS with my special spicy rice, fresh asparagus and corn. Every last crumb was eaten!
I followed the cooking instructions on the pack for the pork schnitzels, however I did grill them at the end for about 2 minutes per side just to give them some extra colour.

I make my spicy rice by frying up some chopped onion, red and yellow pepper. About 5 minutes before the rice is completely cooked, I add 3-4 tablespoons of Robertson’s Spice for Rice, 2 tablespoons butter and the fried veg.

Mielies boiled and asparagus steamed.

An easy and absolutely yummy meal!

Honey & Mustard smoked pork neck with roast vegetables & butter beans

Our resident vegan is in the house so we have loads of veggies!

Smoked pork neck in honey mustard sauce
Butternut, sweet potato, baby potato, baby carrots, brussels sprouts oven roasted
Butter beans

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