Easy Chicken Parmigiana
Crispy crumbed chicken baked with tomato sauce and mozzarella, served with spaghetti for an easy weeknight dinner.
Rosemary Pork with Crushed Chive Potatoes
This rosemary pork with crushed chive potatoes is hearty enough for a weekend supper but simple enough for a busy weeknight. Pan-seared pork medallions are rested before slicing, while buttery potatoes are gently crushed and folded with fresh chives for texture.
A quick mustard cream sauce ties everything together with a little richness and tang. Serve with steamed greens or peas for balance, and spoon plenty of sauce over both the pork and potatoes.
Method
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- Put the potatoes in a pan of salted cold water, bring to the boil, then simmer for 15 to 18 minutes until tender.
- Drain the potatoes, return them to the warm pan, and lightly crush with half the butter, half the chives, a pinch of salt, and black pepper. Cover to keep warm.
- Season the pork medallions with salt, pepper, and the chopped rosemary.
- Heat olive oil and 10g butter in a large frying pan over medium-high heat. Sear the pork for 2 to 3 minutes per side until golden and just cooked through.
- Transfer the pork to a warm plate and rest for 5 minutes.
- Lower the heat to medium. Add the garlic to the same pan and cook for 30 seconds, then stir in the mustard and chicken stock, scraping up any browned bits.
- Pour in the cream and simmer for 2 to 3 minutes until lightly thickened. Stir in the remaining butter and adjust seasoning.
- Slice the rested pork, fold the remaining chives through the potatoes, and serve with the mustard cream sauce spooned over the top.
Ingredients
- 40g Unsalted butter divided
- 1 tbsp Olive Oil
- Black Pepper freshly ground, to taste
- Sea Salt, to taste
- 1 tbsp Fresh rosemary finely chopped
- 2 Garlic Cloves finely chopped
- 80ml Chicken Stock hot
- 400g Pork tenderloin trimmed and cut into 2cm medallions
- 1 tbsp Dijon Mustard
- 500g Anya potatoes washed
- 2 tbsp Fresh chives finely chopped
- 120ml Double cream
Notes
Let the pork rest for 5 minutes before slicing so it stays juicy.
Warm the milk before mashing the potatoes for a smoother texture.
Add a squeeze of lemon to the sauce at the end if you want a brighter finish.
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