Put your phone on silent, turn up your favourite background music, and set the table so that nothing distracts you from this memorable meal experience, Chef! Crispy oven-roasted smashed potatoes share a plate with a perfectly cooked pork chop glistening with an apricot infused sesame-soy sauce. Sided with a pickled cucumber salad.
Pork Chop & Asian Apricot Sauce
Pork Chop & Asian Apricot Sauce
with smashed baby potatoes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Apricot Jam
- Baby Potato
- Baby Potatoes
- Cucumber
- Dried Apricots
- Dried Chilli Flakes
- Pork Loin Chop
- Rice Wine Vinegar
- Sesame-Soy Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
AND ON TO THE APRICOTS
Boil the kettle. Place the apricots in a bowl and submerge in 125ml of boiling water. Set aside.
PICKLED...
In a bowl, combine the rice wine vinegar, 1 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the cucumber rounds and set aside.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SESAME-SOY APRICOTS
Drain the apricots, reserving the water, and finely chop. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped apricots, 1-2 minutes (shifting constantly). Stir in the sesame-soy sauce, the jam, and the reserved apricot water. Once simmering, allow to reduce until the sauce is sticky and the apricots are soft, 8-10 minutes. Season, remove from the heat, and cover.
PERFECT PORK
Pat the pork chop dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chop, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Fry the pork chop until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
A TASTE TO REMEMBER
Dish up the smashed potatoes and serve the crispy pork alongside. Drizzle with the sticky apricot sauce, scatter over the sesame seeds, and side with the cucumber salad.
Baby Potatoes - 200g
Dried Apricots - 20g
Cucumber - 100g
Rice Wine Vinegar - 10ml
Dried Chilli Flakes - 2,5ml
White Sesame Seeds - 10ml
Sesame-Soy Sauce - 30ml
Apricot Jam - 10ml
Pork Loin Chop - 220g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside.
AND ON TO THE APRICOTS
Boil the kettle. Place the apricots in a bowl and submerge in 170ml of boiling water. Set aside.
PICKLED...
In a bowl, combine the rice wine vinegar, 2 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the cucumber rounds and set aside.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SESAME-SOY APRICOTS
Drain the apricots, reserving the water, and finely chop. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped apricots, 1-2 minutes (shifting constantly). Stir in the sesame-soy sauce, the jam, and the reserved apricot water. Once simmering, allow to reduce until the sauce is sticky and the apricots are soft, 8-10 minutes. Season, remove from the heat, and cover.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Fry the pork chops until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
A TASTE TO REMEMBER
Dish up the smashed potatoes and serve the crispy pork alongside. Drizzle with the sticky apricot sauce, scatter over the sesame seeds, and side with the cucumber salad.
Baby Potatoes - 400g
Dried Apricots - 40g
Cucumber - 200g
Rice Wine Vinegar - 20ml
Dried Chilli Flakes - 5ml
White Sesame Seeds - 20ml
Sesame-Soy Sauce - 60ml
Apricot Jam - 20ml
Pork Loin Chop - 440g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
AND ON TO THE APRICOTS
Boil the kettle. Place the apricots in a bowl and submerge in 200ml of boiling water. Set aside.
PICKLED...
In a bowl, combine the rice wine vinegar, 3 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the cucumber rounds and set aside.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SESAME-SOY APRICOTS
Drain the apricots, reserving the water, and finely chop. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped apricots, 1-2 minutes (shifting constantly). Stir in the sesame-soy sauce, the jam, and the reserved apricot water. Once simmering, allow to reduce until the sauce is sticky and the apricots are soft, 10-12 minutes. Season, remove from the heat, and cover.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Fry the pork chops until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
A TASTE TO REMEMBER
Dish up the smashed potatoes and serve the crispy pork alongside. Drizzle with the sticky apricot sauce, scatter over the sesame seeds, and side with the cucumber salad.
Baby Potato - 600g
Dried Apricots - 60g
Cucumber - 300g
Rice Wine Vinegar - 30ml
Dried Chilli Flakes - 7,5ml
White Sesame Seeds - 30ml
Sesame-Soy Sauce - 90ml
Apricot Jam - 30ml
Pork Loin Chop - 660g
PARBOILED POTATOES
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside.
AND ON TO THE APRICOTS
Boil the kettle. Place the apricots in a bowl and submerge in 250ml of boiling water. Set aside.
PICKLED...
In a bowl, combine the rice wine vinegar, 4 tbsp of sweetener (to taste), 1 tbsp of water, and the chilli flakes (to taste). Mix until fully combined. Toss through the cucumber rounds and set aside.
TOASTY
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SMASHED POTATOES
Spread the parboiled potatoes on a lightly greased roasting tray. Using a fork, gently press down, splitting the skin, but keeping them in one piece. Drizzle with oil and season. Roast in the hot oven until crispy, 15-20 minutes.
SESAME-SOY APRICOTS
Drain the apricots, reserving the water, and finely chop. Return the pan to medium heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped apricots, 1-2 minutes (shifting constantly). Stir in the sesame-soy sauce, the jam, and the reserved apricot water. Once simmering, allow to reduce until the sauce is sticky and the apricots are soft, 10-12 minutes. Season, remove from the heat, and cover.
PERFECT PORK
Pat the pork chops dry with paper towel. Using a pair of kitchen scissors or a knife, make a few shallow incisions along the fat to prevent the meat from buckling during frying. Coat in oil and season. Place a pan over medium-high heat. When hot, sear the pork chops, fat-side down, until the fat is rendered and crispy, 3-5 minutes. Fry the pork chops until cooked through, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter.
A TASTE TO REMEMBER
Dish up the smashed potatoes and serve the crispy pork alongside. Drizzle with the sticky apricot sauce, scatter over the sesame seeds, and side with the cucumber salad.
Baby Potatoes - 800g
Dried Apricots - 80g
Cucumber - 400g
Rice Wine Vinegar - 40ml
Dried Chilli Flakes - 10ml
White Sesame Seeds - 40ml
Sesame-Soy Sauce - 120ml
Apricot Jam - 40ml
Pork Loin Chop - 880g
Woolies Products in this dish
