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Honey & Mirin Pork Chops with Miso Potatoes and Butter Beans

This delicious take on pork loin is quick and easy. Perfect for a family gathering or mid week meal.

Honey & Mirin Pork Chops with Miso Potatoes and Butter Beans

1/3 cup mirin
2 tbsp honey
2cm piece ginger, peeled and finely grated
4 pork loin chops
¼ cup olive oil
1 tbsp soy sauce
2 tsp brown sugar
2 tbsp miso
600g Sebago potatoes, peeled and thinly sliced on a mandoline
400g butter beans, rinsed and drained
1 cup baby spinach leaves

Preheat the oven to 200°C. Combine ¼ cup of the mirin and the honey, ginger and pork in a bowl and refrigerate for 20 minutes. Place 2 tablespoons of the olive oil, soy sauce, sugar, miso and remaining mirin in a large bowl and whisk to combine, add the potatoes and beans and carefully toss to coat.

Layer potato slices on a large baking tray lined with baking paper. Bake in the oven for 20 minutes. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat, cook the pork for 3 minutes each side. Add butter beans and pork to potato tray and cook for a further 8-10 minutes or until pork is just cooked.

Serve with baby spinach leaves.

Smart Tip+

Instead of using sliced potatoes in this recipe you can substitute for chat “new” potatoes. Just halve the potatoes and toss in the miso mixture.




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