Recipe for tasty Kassler Chops served with chutney mashed potatoes and charred courgette fingers
6 courgettes – trim ends
600g baby potatoes – cut in half
2 tbsp chutney
10g fresh coriander – chop roughly
1 lemon – zest & juice
4 Kassler chops
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Boil the kettle. Prepare all ingredients as indicated above.
Courgette matchsticks: First cut each courgette in half crossways, then slice each piece in half lengthways (5mm). Finally place each piece down flat and cut lengthways again into matchsticks (about 5mm wide).
Sauce: Mix together chutney, coriander, lemon zest and HALF the lemon juice.
Boiled potatoes: Place a pot on high heat and add boiling water with a pinch of salt. Add the baby potatoes and boil for 20 minutes, until soft. You want them a little softer than normal, so they mash easily. Drain and use a potato masher to mash the baby potatoes, skin on, with a knob of butter, salt and pepper HALF the sauce.
Kassler pork chops: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Season on both sides with salt and pepper and rub with olive oil. When the pan is hot, add the chops and sear for 4 minutes on one side and 3-4 minutes on the other side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up. Remove from the pan and set aside, keeping the juices in the pan.
Courgette matchsticks: Using the same pan on high heat, add a drizzle of olive oil. Add the courgettes when the pan is hot and fry for 7 minutes until golden brown and slightly charred.
Serve by slicing the Kassler chops and add the chutney mash on the side, topped with the REST of the sauce and the courgette matchsticks.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.