Herbed pork with mash

Easy and filling, great for winter.

Mash Pork


  • 4 thickly cut pork chops
  • Salt and pepper
  • 4 bay leaves
  • A generous mix of herbs (oregano, thyme, rosemary, fennel seeds, coriander seeds)
  • Extra virgin olive oil, and a bit of orange juice

For the potato mash:

  • 500g potatoes
  • 150 g light cream cheese
  • A knob of butter
  • A splash of milk
  • Salt, pepper, nutmeg


Season the pork chops with the salt, pepper, and other herbs. Arrange the bay leaves at the bottom of a plastic container (large enough to fit all chops), and place the chops on top. Leave in the fridge to marinate for at least one hour. When ready, place the chops in a deep roasting pan (like a pyrex), together with the bay leaves (make sure they are covered by the chops, so that they do not burn). Sprinkle some olive oil on top of the chops, and add some orange juice to the pan (just a little bit, so that the bottom is not entirely dry). Roast at 200 C for about an hour. When done, remove from the oven, squeeze the juice of one lemon over the chops, and serve.

For the mash:

Peel, rinse, and cube the potatoes. Boil them in plenty of salted water (do not add too much salt, as this prevents the potatoes from turning soft), until thoroughly tender (about 30 mins, though the time depends on the type of potatoes used try piercing them with a fork, in order to test the texture).

Just before draining, remove some of the water (about one mug) and keep to the side. Drain the potatoes and return them to the boiling pan. Add about half of the reserved water, together with the cream cheese, butter and milk. Using a common mixer, whisk at low speed until completely velvety. Add more water, depending on how firm the texture is, or how thick you like the mash. Finish with pepper and nutmeg. Serve immediately, while both chops and mash are still hot.


And here is a variation that is cooked in a deep pan, with the vegetables of your choice, and lemon/wine for the sauce.

Mash Pork variation

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