Smoky Pork & Rosemary Butter

This pork schnitzel sizzles in a smoky paprika and rice-flour coating. Lavishly splashed with thick rosemary infused burnt butter and elevated by sides of cheesy sweet potato mash, and a crunchy green bean and piquanté pepper salad.

Smoky Pork & Rosemary Butter

with cheesy sweet potato mash & crunchy green beans

4.8

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s
  • Milk (optional)
  • Paper Towel
  • Butter
Photo of Smoky Pork & Rosemary Butter
  1. SWEET, CHEESY MASH

    Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.

  2. CRUNCHY GREENS

    Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Drain on completion and place in a salad bowl.

  3. PEPPY SALAD

    Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.

  4. SMOKY SCHNITZY

    Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the Pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.

  5. GOLDEN BUTTER

    Wipe down the pan if necessary and return it to a medium-high heat with 30g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 1-2 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.

  6. WARM, INDULGENT & NOURISHING

    Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the peppy salad. Get ready to feast!

  • Sweet Potato - 250g

  • Grated Italian-style Hard Cheese - 15ml

  • Green Beans - 100g

  • Salad Leaves - 20g

  • Piquanté Peppers - 25g

  • Smoky Coating - 32,5ml

  • Pork Schnitzel (without crumb) - 150g

  • Fresh Rosemary - 5g

  1. SWEET, CHEESY MASH

    Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.

  2. CRUNCHY GREENS

    Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Drain on completion and place in a salad bowl.

  3. PEPPY SALAD

    Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.

  4. SMOKY SCHNITZY

    Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the Pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.

  5. GOLDEN BUTTER

    Wipe down the pan if necessary and return it to a medium-high heat with 60g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.

  6. WARM, INDULGENT & NOURISHING

    Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!

  • Sweet Potato - 500g

  • Grated Italian-style Hard Cheese - 30ml

  • Green Beans - 200g

  • Salad Leaves - 40g

  • Piquanté Peppers - 50g

  • Smoky Coating - 65ml

  • Pork Schnitzel (without crumb) - 300g

  • Fresh Rosemary - 10g

  1. SWEET, CHEESY MASH

    Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.

  2. CRUNCHY GREENS

    Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Drain on completion and place in a salad bowl.

  3. PEPPY SALAD

    Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.

  4. SMOKY SCHNITZY

    Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the Pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.

  5. GOLDEN BUTTER

    Wipe down the pan if necessary and return it to a medium-high heat with 90g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.

  6. WARM, INDULGENT & NOURISHING

    Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!

  • Sweet Potato - 750g

  • Grated Italian-style Hard Cheese - 45ml

  • Green Beans - 300g

  • Salad Leaves - 60g

  • Piquanté Peppers - 75g

  • Smoky Coating - 97,5ml

  • Pork Schnitzel (without crumb) - 450g

  • Fresh Rosemary - 15g

  1. SWEET, CHEESY MASH

    Preheat the oven to 200°C. Boil the kettle. Place a large pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 20-25 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving.

  2. CRUNCHY GREENS

    Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Drain on completion and place in a salad bowl.

  3. PEPPY SALAD

    Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving.

  4. SMOKY SCHNITZY

    Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 2 eggs with 3 tsp of water. Pat the Pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. You may need to do this step in batches. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving.

  5. GOLDEN BUTTER

    Wipe down the pan if necessary and return it to a medium-high heat with 120g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat.

  6. WARM, INDULGENT & NOURISHING

    Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!

  • Sweet Potato - 1kg

  • Grated Italian-style Hard Cheese - 60ml

  • Green Beans - 400g

  • Salad Leaves - 80g

  • Piquanté Peppers - 100g

  • Smoky Coating - 130ml

  • Pork Schnitzel (without crumb) - 600g

  • Fresh Rosemary - 20g

Frequently Asked Questions

What is the preparation time for Smoky Pork & Rosemary Butter?

The preparation time for Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans is between 20 and 35 minutes.

What is the total time required to make Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans?

The total time required to make Smoky Pork & Rosemary Butter with cheesy sweet potato mash & crunchy green beans is between 30 and 50 minutes.

How many servings does Smoky Pork & Rosemary Butter provide?

4 servings

What are the main ingredients in Smoky Pork & Rosemary Butter?

Fresh Rosemary, Grated Italian-style Hard Cheese, Green Beans, Piquanté Peppers, Pork Schnitzel (without crumb), Salad Leaves, Smoky Coating, Sweet Potato

What is the nutritional information of Smoky Pork & Rosemary Butter?

Calories: 541, Carbs: 67 grams, Fat: grams, Protein: 42.9 grams, Sugar: 23.5 grams, Salt: 320 grams

How do I prepare Smoky Pork & Rosemary Butter?

SWEET, CHEESY MASH: Preheat the oven to 200°C. Boil the kettle. Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once bubbling rapidly, place the sweet potato chunks in a colander over the pot. Cover and allow to steam for 15-20 minutes until cooked through and soft. Alternatively, use a steamer if you have one. On completion, place in a bowl with the hard cheese and a splash of milk or water. Add a knob of butter or coconut oil (optional) and some seasoning. Mash with a fork or potato masher until desired consistency. Cover to keep warm and set aside for serving. CRUNCHY GREENS: Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Drain on completion and place in a salad bowl. PEPPY SALAD: Add the rinsed salad leaves, chopped piquanté peppers, and 10ml of olive oil to the bowl with green beans. Toss to combine, season, and set aside for serving. SMOKY SCHNITZY: Place the smoky coating in a shallow dish and mix in some seasoning. In a second shallow dish, whisk 1 egg with 2 tsp of water. Pat the pork dry with paper towel. Coat in the egg and then in the flour, dusting off any excess flour on completion. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the pork for 1-2 minutes per side until cooked through and golden. Remove from the pan, place on paper towel and cover to keep warm — set aside for serving. GOLDEN BUTTER: Wipe down the pan if necessary and return it to a medium-high heat with 60g of butter. Once foaming, add in the rinsed rosemary sprigs and spread out in a single layer. Fry for 2-3 minutes until the butter has a nutty aroma and the leaves are crispy – watch closely to make sure they don’t burn! On completion, remove the pan from the heat. WARM, INDULGENT & NOURISHING: Plate up the cheesy mash alongside the golden schnitzel. Drizzle over the rosemary burnt butter and side with the perky salad. Get ready to feast!

What should be prepared from my kitchen to make Smoky Pork & Rosemary Butter?

Fresh Rosemary, Grated Italian-style Hard Cheese, Green Beans, Piquanté Peppers, Pork Schnitzel (without crumb), Salad Leaves, Smoky Coating, Sweet Potato

How many calories does Smoky Pork & Rosemary Butter have?

541 calories

How much fat content does Smoky Pork & Rosemary Butter have?

grams

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Photo of Fresh Rosemary 80 g

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