Pork Chops, Vegetables and Potato-Cauliflower Puree

Pork Chops, Vegetables and Potato-Cauliflower Puree

Servings: 4
Ingredients Preparation

4 potatoes
1/2 cauliflower, grossly chopped
2 teaspoons [10 g] butter
Salt and pepper, to taste
1/3 cup [75 g] grated Cheddar cheese
3/4 cup [190 mL] Polynesian sauce
1 onion, chopped
2 cups [500 mL] frozen Oriental mixed vegetables, thawed
4 pork chops 



Peel then cut potatoes into even-size pieces.
Boil into salted boiling water for approximately 15 minutes, until soft.
Drain then puree potato pieces beating in butter, salt and pepper.
Mix in grated Cheddar cheese; reserve, hot.
Over high heat, preheat 2 tablespoons [30 mL] of Polynesian sauce into a nonstick frypan for 1 minute.
Add chopped onion and drained thawed Oriental mixed vegetables.
Cook, stirring, fo 1 minute.
Lay in pork chops; cook for 4 to 5 minutes, turning once.
Pour in remaining Polynesian sauce.
Reheat until really hot.
Serve, along with reserved hot potato-cauliflower puree.