Hawaiian Pineapple Pork Chops

1. Whisk together the 2 crushed garlic cloves, 1 tbsp Shaoxing rice wine or apple cider vinegar, 1 cm grated ginger, 1/2 cup pineapple juice, 1/4 cup soy sauce, 1 tsp kosher salt and 1/2 tsp crushed black pepper in a bowl.
2. Add the 4 pork loin chops and turn them until they’re coated all over. Cover and refrigerate for 1 hour, turning them once if convenient. Keep the 4 pineapple slices separate for grilling.
3. Preheat the oven to 350⁰F (180⁰C). Arrange the marinated pork chops in a baking dish and pour the marinade around them.
4. Bake for approximately 30 minutes, turning the chops and basting them halfway through. Since pork chops vary in thickness, check their internal temperature with a meat thermometer. Pork should reach 145⁰F (63⁰C), followed by a 3 minute rest. Thicker chops may need additional cooking time.
5. Heat a cast iron griddle pan over medium high heat. Grill the 4 pineapple slices for a few minutes on each side until they’re nicely charred and caramelized. Alternatively, place them over the pork chops during the last 10 to 15 minutes of baking.
6. Let the pork chops rest for 3 minutes before serving. If you’d like extra sauce, transfer the cooking juices to a small saucepan and bring them to a full boil before serving. Don’t use leftover raw marinade as a sauce without boiling it thoroughly.

Egg Fried Rice

1. Heat 1/2 tbsp cooking oil in a wok or large frying pan over medium high heat. Add 1/2 cup frozen peas and 1/4 cup diced frozen carrots with a pinch of salt. Stir fry for 2 to 3 minutes, until heated through.
2. Add the 4 diced slices of cooked ham, or your chosen cooked chicken, beef, pork or shrimp. Stir for another minute to warm everything through.
3. Add 2 1/2 cups chilled cooked rice. Break up any clumps with your spatula and stir fry for 2 to 3 minutes, until the grains are hot. Transfer the mixture to a bowl.
4. Add the 100 g bean sprouts to the wok and stir fry for about 1 minute. Remove them and set aside with the rice mixture.
5. Pour in the 3 lightly beaten eggs. Let them begin to set, then gently draw the cooked egg towards the centre with your spatula. Scramble until just cooked.
6. Return the rice, vegetables, meat and bean sprouts to the wok. Add 1 tsp salt, adjusting to taste, and 1 tsp light soy sauce. Toss everything together until evenly mixed and piping hot.
7. Drizzle over 1 tsp sesame oil, add the 3 chopped spring onions and toss once more. Serve immediately while the rice is hot and fluffy.

Turmeric Mashed Potatoes

1. Cut the 4 to 5 peeled potatoes into quarters. Place them in a pot of cold water, add the 1 chicken or vegetable stock cube and 1/2 tsp turmeric, then bring to a boil.
2. Reduce the heat and simmer for approximately 15 to 20 minutes, or until the potatoes are fork tender. Drain thoroughly and return them to the warm pot for a minute to let excess moisture evaporate.
3. Mash the potatoes until most of the lumps are gone. Add 1 tbsp white onion soup powder, 1 tsp salt, 2 tsp lemon black pepper, 4 tbsp butter and about half of the 1 1/2 cups milk and cream mixture.
4. Use an electric hand mixer on low speed to blend the potatoes, gradually adding more milk and cream until you reach your preferred smooth consistency. Stop as soon as they’re creamy. Overmixing can make mashed potatoes gluey.
5. Taste and adjust the salt and pepper if needed. Keep the potatoes covered and warm until you’re ready to serve.
6. Serve each pork chop with a slice of charred pineapple, a generous scoop of egg fried rice and a helping of buttery turmeric mashed potatoes. Spoon a little of the cooked pan sauce over the pork if desired.