Once a week Grilled Pork Chops and German Mashed Potato is a must, with it the dilemma of ‘what are we doing with you this week’. I decided to just leave them in brine for 8 hours and then grill them in avocado oil and garlic butter. With it, I made German Mashed Potato and a Classic Ratatouille. The family happily sorted.
Grilled Pork Chops
6-8 Lean Pork Chops
2 tbsp Avocado oil
2 tbsp butter
3 chopped garlic cloves
Splash of Soya Sauce
In a large Ziploc bag add the pork chops then add –
2 tbsp kosher salt
3 tbsp sugar
1 tsp 5 spice powder
3 smashed garlic cloves (you can leave the skin on)
Thumb size piece of ginger sliced (you can leave the skin on)
2 bay leaves
1 tsp fennel seeds
1 tbsp lemon juice
Rub the Ziploc bag over the chops so that all the seasoning coat the pork chops, then add enough water to cover the chops.
Place the packet in a dish and refrigerate overnight or 8 hours.
(I did it in the morning and grilled in the evening.)
Remove the chops and pat dry.
Discard the water and contents.
Heat the butter and oil over medium heat in a grilling pan.
Add the garlic.
Splash a bit of soya sauce on the chops (for color) and grill till done (about 2-3 minutes a side).
German Mashed Potato
1 chicken or veg stock cube
4 rashers bacon
1 tsp baking powder
¼ cup cream
5 tbsp sauerkraut
Salt and pepper
1 tsp Vegeta (Aromix / Aromat)
Peel and wash potatoes. Cut into quarters.
Add to a pot of cold water and bring to a boil together with stock cube till tender.
Meanwhile grill bacon till cooked, (not crisp) and chop into pieces.
Drain on paper towel. When potatoes are soft pour off water (no need to drain).
Add butter and baking powder and cream.
Using an electric hand mixer (not blender!) mix until there are no lumps. Season.
Keep mixing while adding just enough milk till you get a smooth consistency.
Stir in the sauerkraut.
Blend in the bacon.
2 eggplant, cut into ½ inch pieces
2 tbsp Olive Oil
1 large red onion diced
Fresh black pepper
1 tbsp tomato paste
Robot peppers cut into chunks
1 bay leaf
½ cup dry white wine
1 tbsp balsamic vinegar
2 zucchini sliced
3 cloves garlic
2 cups halved cherry tomatoes
1 tsp oregano
Pinch dried pepper flakes
1/4 tsp fennel seeds
Toss eggplant with salt. Leave 20 minutes. Rinse.
In a large pan, heat 1 tbsp oil.
Add eggplant, season.
Cook until golden about 6 minutes then remove.
Add remaining oil, add onion, peppers, coriander, fennel, and bay leaf and cook stirring occasionally until tender about 5 minutes.
Add tomato paste and cook till fragrant.
Deglaze pan with wine and reduce liquid.
Stir in zucchini and cook until tender about 4 minutes.
Stir in garlic, tomatoes, sugar thyme and oregano.
Season with pepper flakes. Cook till tomatoes break down.
Add eggplant back to pot and stir to combine.
Add balsamic vinegar.
Garnish with fresh basil and lemon zest.
Grilled Pork Chops and German Mashed Potato prepared, tried and tested Melanie Kramar