Wednesday, 18 August 2010

Pork chop, roasted new potatoes & paprika dip

0.5 syns on ee and red (using potatoes as heb) and (green using pork as heb)

1 tablespoon extra light mayo
1 pork chop topped with 1 sage leaf (fat removed, unlimited ee and red or 100g, raw weight, on green as heb)
New potatoes (unlimited on ee and green, 198g on red heb)
Garlic finely chopped
1 tbsp mayo (0.5 syn)

1. Par boil new potatoes then drain and spray with fry light roast at 200 degrees with pork chop until pork is cooked and potatoes are golden.
2. Mix mayo with garlic and paprika (to taste)
3.Serve with your choice of veg and the Garlic and paprika mayo on the side as a dip for the new potatoes.

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