Mustard-Glazed Pork with Mashed Rutabaga
Mustard and herb marinated boneless pork chops, grilled and served on a bed of mashed rutabaga, an easy and healthy farm-to-table dinner. Serve with roasted or steamed greens.
I am somewhat of a purist when it comes to rutabaga mash, opting to only add salt as a good rutabaga from a local farm doesn’t need anything more. The key is to let the cooked rutabaga steam off in a colander and dry for a few minutes before mashing, which removes the excess water resulting in a lighter texture when mashed. You can mash by hand or use an immersion blender. You can add butter, sour cream, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first, then add accordingly.
- Serves4
- Cooks in 30 mins
- Prep time 20 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Iron
Iron is a mineral essential for building red blood cells, carrying oxygen to lungs & tissues, cellular energy metabolism, healthy brain & immune functions.
Foods high in Iron;
Spinach, kale, parsley, nettles, seaweed, algae, leafy greens, potato skin
Red meat, poultry, liver, fish, shellfish - sardines,
Eggs, Mushrooms,
Tofu, Black Beans, Chickpeas, Lentils, Beans
Quinoa, Teff, Oats, Buckwheat, Rice, Millet, Barley, Wheat
Seeds pumpkin & squash, pistachios, hemp, flax, almonds, cashews, cacao, dark chocolate,
Dried fruits apricots, raisins, molasses - Omega 3
- Protein
Recipes with protein-rich ingredients. Examples of high protein foods include; eggs, meat, fish, seafood, poultry, dairy, quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
- B Vitamins
Ingredients
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Method
Mustard-Glazed Pork with Mashed Rutabaga
Mustard Pork
MARINATE mix all ingredients in a bowl. Turn pork to coat evenly—Marinate for 15 mins to overnight.
HEAT your grill or a skillet until hot.
SEAR pork chops for 4 mins on one side. Reduce heat if browning too quickly.
TURN grill another 3 – 4 mins until cooked through—145 F food thermometer. Time will depend on thickness.
REST on a plate for 10 mins – invert another plate on top to cover = more eco-conscious than foil.
DEGLAZE your pan with wine or water, stirring to get all the crispy pan pieces. Simmer for 1 min until a glaze forms.
Rutabaga
WASH rutabagas, then cut off each end and peel.
DICE to roughly the same size. The small the dice, the quicker they will cook.
STEAM or boil until completely fork tender.
DRAIN into a colander and rest to steam dry for a few minutes in the colander or back in the saucepan.
MASH with salt – use either a masher or a stick immersion blender.
TASTE – add salt, butter, olive oil, sour cream or tahini to your liking.
SERVE plate mash. Slice pork chops & reheat glaze, adding any juices from the plate and spoon over sliced pork.
Serving Ideas
with steamed or roasted brussel sprouts or any other greens.
Green Beans & Radish with Toasted Garlic
Robust Root Veg Slaw
Salad Greens
Radish & Kale Salad
swap rutabaga for Roasted Squash Smash with Garlic & Horseradish
Pansy Spring Salad is a fun side.
Chef tips + Ingredient Swaps + Ideas
SWAP PORK for rib chops, lamb, steak or boneless chicken thighs or breast ~ cooking times will vary.
SWAP RUTABAGA for potato, sweet potato, squash, pumpkin, celeriac, cauliflower, carrot, yams, grains or beans.
ADD GREENS like arugula, kale, turnip greens, bokchoy, swiss chard, radicchio, napa cabbage, asian greens.
HERBS use mixed Italian, Herbs de Provence or a spice blend with cumin. or fresh herbs like sage, thyme, oregano, rosemary.
ADD TO MASH – you can add butter, sour cream, kefir, olive oil, tahini or whatever you like to your rutabaga mash; I suggest you taste the mash first.
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