Spring time means it’s time to bust out the BBQ and enjoy some delicious char-grilled pork. Why not try our Grilled Pork, Zucchini and Potato Mash tonight with our Cabernets 2017 Limited Release. We guarantee it won’t disappoint. Check out the recipe below to make it for yourself at home.
- 4 Pork Chops
- 800g Sebago Potatoes
- 40g Butter
- 1/3 cup Hot Milk
- Extra Butter to serve
- 2 Zucchinis
- 2 teaspoons Olive Oil
- 1/2 teaspoon Garlic Salt
- 1 teaspoon Spiced Dukka
- 2 Tablespoons Balsamic Vinegar
- Extra Balsamic Vinegar for garnish
STEP ONE: Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
STEP TWO: Cut zucchini lengthways. Place oil in a pan on medium heat. Whilst you pan is coming to temperature, fire up the grill on the BBQ to high heat so it can also come to temperature. Season the pork chops with oil, salt and pepper.
STEP THREE: Add pork chops to the now to temperature BBQ. Cook for 1-2 minutes on each side. Reduce heat to medium. Grill for 7-8 minutes or until done, flipping every 2 minutes.
STEP FOUR: Go back to the pan and place in the zucchini flat side down. Drizzle in 2 teaspoons of balsamic vinegar. Season with garlic salt and spiced dukka. Let cook for 3-4 minutes until charred and turn over.
STEP FIVE: Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes. Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper.
STEP SIX: Now time to serve. Place potato on the bottom of the plate. Next, place pork chop and grilled zucchini to the side. Drizzle extra balsamic vinegar over your zucchini. Serves four.