Potato Casserole With Pork Chops And Grilled Lettuce

17 Ingredients

Number of servings

4

1tablespoons curry powder
1 cup cream
2 bay leaves
1 leek, diced
1 brown onion, diced
1 bunch parsley leaves, finely chopped
1 cos bay lettuce, quartered
4 large potatoes, peeled and diced
2tablespoons extra virgin olive oil
4 rasher bacon, diced
2 cup chicken stock
1 pinch freshly-ground black pepper
2 cup baby spinach leaves
4 pork cutlets
1 pinch sea salt flakes
2 stick celery, sliced
8 clove garlic, chopped

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Sauté the bacon, leek, onion, garlic, bay leaves and curry powder in half the olive oil in a large saucepan over a moderate heat for 5 minutes. Pour in the chicken stock and cream, then bring to a simmer. Add the potatoes and celery, cook gently for 20-25 minutes, until the potatoes are tender, then fold in the spinach and parsley.

Step 2 of 3

Meanwhile, rub the pork cutlets with the remaining olive oil and season with salt and pepper. Cook for 4 minutes each side on a hot ribbed griddle, until medium-well, then set aside to rest. Cook the lettuce quarters on the griddle, until lightly blackened.

Step 3 of 3

Serve the casserole with the grilled lettuce and pork chops, dressed with lemon and olive oil.