Porkato| Quick Weeknight dinner

 Are you looking for a meal that is going to tick all the boxes? Something like a healthy meal that looks good and tastes phenomenal? Then this is totally the meal to try out! 

Tip:I would advise that you only flip the pork once while it’s frying if you want to attain maximum crunch and when you are piping the potatoes onto the baking tray, using a strong piping bag will be great idea if you do not want your piping bag to break right in the middle of a swirl.

Time: 1 hour 45 minutes

Main course


  • 8 pork chops
  • 4 tbsp salt
  • 2 tbsp pepper
  • Oil for frying

  • For the coating:
  • 1 cup flour
  • 2 tbsp cornflour (optional but adds extra crunch)
  • 1 ½  tsp paprika
  • 2 tsp black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper

For the potatoes:

  • 5 medium potatoes
  • 7 tablespoons melted butter
  • ¾ cup milk
  • 2 tablespoons salt 
  • 1 ½ tablespoons ground coriander
  • 2 tablespoons mixed herbs
  • 1 ½  tsp black pepper
  • 1 ½ tsp onion powder
  • 1 tsp cayenne pepper
  • 3 tablespoons melted butter (to lightly brush the the potatoes just before the bake)

For the vegetables

  • 60 g green beans
  • 2-3 avocados
  • 2 mediums sized carrots


  1. Peel the potatoes and cut them into quarters.
  2. Boil them for 25 minutes (till they are very soft).
  3. In the meantime, heat the oil in a medium sized pan( enough for shallow frying).
  4. Combine all the ingredients for the coating in a medium sized bowl.
  5. Place the pork chops on a cutting board and pat them dry with a paper towel to remove any excess juices.
  6. Season each pork chop with salt and black pepper on both sides.
  7. When the oil is  hot enough, coat each pork chop in the flour mixture, ensuring that it is entirely coated on both sides just before placing it into the pan. 
  8. Fry the chops in batches (i did two at a time) for 6 minutes on one side and 5 minutes on the other side till they are golden and crispy.
  9. Pat them dry (using a paper towel) to remove any remaining oil.
  10. When they have all cooked, place them in an oven warmer till you need them.
  11. Preheat the oven to 180 degrees Celsius and line a large baking tray with baking paper for the potatoes.
  12. Back to the potatoes, drain them after boiling and mash them using a potato masher, making sure that barely any lumps remain.
  13. Gradually add the melted butter and milk to the potatoes as well as the spices and mix until everything is well combined.
  14. Get a medium sized star tip nozzle and place it inside a piping bag.
  15. Place ⅓ of the mashed potatoes in the bag at a time and pipe out fairly small swirls onto the baking tray, leaving a bit of space between them.
  16. Repeat that with the remaining mashed potatoes.
  17. Lightly brush melted butter on top of each of the potato swirls.
  18. Bake them for 15-20 minutes ( till they are slightly golden).
  19. While they’re baking, remove the tips of the baked beans and boil them for 5 minutes.
  20. Place a medium-sized  saucepan on the stove and add butter and 2 cloves of garlic to the pan . 
  21. When the butter has melted add in the green beans and toss them in the butter. Add a pinch of salt and black pepper and fry them for about two minutes.
  22. Cut the avocado in half(lengthwise) and then the halves into half again to make sliced quarters.
  23. For the carrot ribbons, first remove the skin using a potato peeler. 
  24.  Shave the carrots in the same manner you removed the skin to make the ribbons.
  25. When the potatoes are ready, remove them from the tray and warm pork chops.
  26. Your meal will now be ready to assemble and serve!