I’m sure the experts might disagree. As a lover of the delicious flesh of pig and in aid of health consciousness, I made this creation which – in the scheme of food badness – I don’t think is actually too bad.
On the plus side it was also very quick and easy to make. Perfect for a time poor weeknight.
Pork chop, apple and potato mash served with parmesan crusted grilled zucchini
I simply fried the pork chops in our non stick circulon sans oil
The mash as made from two medium sized potatoes and two granny smith apples, peeled, cored and quartered. The apple makes the mash beautiful and soft and there is no need to add milk, butter or cream and as it’s meant to be sweet to contrast the pork you can leave out the salt as well.
I sliced the zucchini in half lengthwise, coated the fleshy side with parmesan, grilled then sliced lengthwise again.
Enjoy! 🙂
crispy&citrus 
I have been doing the zucchini with parmessan for some time and usually do it in long strips from end to end of the veg. I have used oregano/basil with the parmessan which really adds a lot to the dish. Great blog look forward to seeing more!
Cheers Blake. 🙂 I nearly popped some Thyme into the parmesan last night but I got distracted and forgot. Good quality parmesan is also key.
Hey what kind of taties would you recommend for the apple/tatie mash? We usually use quite waxy ones but we also use a lot of milk and butter. I really like the look of this – big fan of pork.
I just used the common unbrushed floury ones. Are they sebago?