TURMERIC-CRUSTED PORK WITH BUTTERNUT MASH, BROCCOLI AND CORN SALSA

SERVES 4 PREPARATION: 40 MIN MARINDAING: 15 MIN BAKING: 15-20 MIN PORK CHOPS

45ml (3T) apricot jam

5ml (1t) Worcester sauce

15ml (1T) soy sauce

10ml (2t) olive oil

10ml (2t) tomato paste

5ml (1t) lemon juice

5ml (1t) crushed garlic salt and pepper

4 large deboned pork chops, skin and excess fat removed 15 slices of white bread, toasted

5ml (1t) ground turmeric

5ml (1t) dried mixed herbs 2 eggs, whisked with

30ml (2T) water

250ml (1c) cake flour BUTTERNUT MASH AND BROCCOLI AND CORN SALSA

1 red pepper, halved and seeds removed

125ml (½c) olive oil

1 large butternut, cooked and mashed

1 mango, cubed

½ avocado, cubed

10ml (2t) butter, melted

10ml (2t) honey

2,5ml (½t) ground cinnamon 1ml (¼t) ground ginger

250ml (1c) grated broccoli 250ml (1c) whole-kernel corn 2 spring onions, sliced

15ml (1T) lemon juice salt and pepper

Preheat the oven to 180°C and grease a baking sheet with nonstick spray.

1 Pork chops Whisk together the jam, Worcester sauce, soy sauce, olive oil, tomato paste and lemon juice. Mix in the garlic and season with salt and pepper. Rub into the pork chops, making sure the chops are fully coated. Set aside to marinate for 15 minutes.

2 Put the toast in a blender and pulse. Mix the breadcrumbs with the turmeric and mixed herbs.

3 Put the flour, egg mixture and breadcrumbs into three separate bowls. Dip each pork chop first into the flour, then the egg wash and finally the breadcrumbs, making sure they’re completely covered in crumbs.

4 Put the chops on the prepared baking sheet.

5 Mash and salsa Add the halved red pepper to the chops on the baking tray. Drizzle a little olive oil over. Roast the chops and pepper for 15 minutes, turning the chops once during the cooking process. The chops must be golden on both sides and the skin of the peppers must be charred.

6 Meanwhile, blend the butternut, mango, avocado, melted butter, honey, cinnamon and ginger in a food processor and set aside.

7 Peel and cut the charred red pepper into smaller cubes. Mix the pepper cubes, broccoli, corn, spring onion, remaining olive oil, lemon juice, salt and pepper.

8 Put a large dollop of butternut mash on the plate, add some salsa over and top with a crusted pork chop.