[Non-Halal Post] Healthy Eating at Camp – Recipe Share for Pan Fried Pork Chop Served With Spicy Beetroot Chutney, Butter-Fried French Beans and Mashed Potatoes

Following my previous post about healthy eating at camp, I have also prepared a scrumptious meal for dinner for the family. I’ve cooked pan fried pork chop served with spicy beetroot chutney, butter-fried French beans and mashed potatoes. The spicy beetroot chutney was prepared from home.

Recipes and ingredient list as below. Sun Nature products are available at www.sunnature.my

PAN FRIED PORK CHOP (for 2 people)

Ingredients:

• 2 pcs – Boneless pork chop (about 120-150gm each)
• ½ teaspoon – Sun Nature all natural Himalayan pink salt
• ¼ teaspoon – Sun Nature organic black pepper powder
• 1 tablespoon – Sun Nature organic cold pressed olive oil/sunflower oil
• Sun Nature organic garlic granules and Himalayan pink salt grinder

Method:

1. Wash and use kitchen towel to dry the pork chops.
2. Use a metal pounder to pound both side of the pork chop lightly.
3. Mix ½ teaspoon pink salt and ¼ teaspoon black pepper powder together and rub it all over the pork chop evenly. Then let is stand for about 30-45minutes at room temperature.
4. Heat up a pan and pour about 1 tablespoon of organic olive oil or sunflower oil to the warm pan.
5. Take the marinated pork and pan fry over medium fire. You can then grind some garlic salt to the pork chop on both sides while it is being cooked. The garlic will give a flavoursome taste to the pork.
6. Keep checking on the pork chop and let it be slightly brownish on both sides and then it is ready to be served.

BUTTER-FRIED FRENCH BEANS

Ingredients:

• 150 gm – French beans
• 1 tablespoon – Butter
• Pinch of Sun Nature all natural Himalayan pink salt
• Pinch of Sun Nature organic black pepper powder

Method:

1. Wash and cut the French beans to about 5cm length.
2. Heat the pan and put in butter to let it warm up for a little while on medium fire.
3. Put in the French beans and stir fry over the pan. Add in the pink salt and black pepper powder and keep stirring till the beans are well cooked. Keep aside to serve.

MASHED POTATOES

Ingredients:

• 120 gm – Australian Chat potato (about 3-4 potatoes)
• 1 teaspoon – Sun Nature all natural Himalayan pink salt
• 2 teaspoons – Cooking cream
• Pinch of Sun Nature organic black pepper powder

Method:

1. Wash the potatoes and cut into 4-5 pieces with the skin on.
2. Boil the potatoes with water level about 2-3 cm above the potatoes. Boil with a teaspoon of pink salt in it till the potato is soft when you prick with a fork.
3. Remove the potatoes out from the pot into a mixing bowl, mash it with a potato masher, add a pinch of black pepper powder and the cooking cream. Keep stirring till it is well mixed.

SPICY BEETROOT CHUTNEY

Ingredients:

• 1 kg – Organic raw beetroot – trimmed, peeled and diced (please wear glove to avoid staining)
• 4 pcs – Shallots – peeled and chopped fine
• 3 pcs – Granny smith green apple – peeled and grated
• 3 pcs – Orange – zest and also juice to keep aside
• 2 teaspoons – Sun Nature organic black mustard seed
• 2 tablespoons – Sun Nature organic coriander powder
• 8 pods – Sun Nature organic cardamon pod
• 1 teaspoon – Sun Nature organic clove powder
• 2 teaspoons – Sun Nature organic cinnamon powder
• 1 teaspoon – Sun Nature organic black pepper whole
• 1 teaspoon – Sun Nature organic coconut sugar (optional)
• 250ml – Red wine vinegar

Method:

1. Put all the ingredients into a big stewing pot.
2. Boil this mixture over small medium fire and stir the mixture well.
3. Keep stirring the mixture regularly to prevent it from being burnt at the bottom of the pot.
4. Taste the diced beetroot to check if the taste suits your palate. If you wish you can add 1-2 teaspoons of the organic coconut sugar and stir it thoroughly.
5. Let it cool down totally and transfer it to sterilised bottles. Keep it in the fridge. It can be kept for a month.