Oregano with Pork and Creamy Mash

Serves 4

Preperation Time >10 mins

Cooking Time 20 mins

Ingredients

1 tbsp Olive oil

4 x 150g Pork cutlets, trimmed

2 x Chorizo sausages, sliced

1 x Punnet cherry tomatoes

½ Cup oregano leaves

½ Cup chicken stock

Sea salt and cracked pepper

Creamy Mash

800g Potatoes peeled and chopped

25g Unsalted butter

½ Cup pouring cream

Sea salt and cracked black pepper

Directions

To make the creamy mash, place the potatoes in a large saucepan of cold salted water over high heat and bring to the boil. Cook for 15 - 20 minutes or until tender.

Drain and return to the saucepan.

Add the butter, cream, salt and pepper and mash until smooth. Set aside and keep warm.

Heat a non stick frying pan and cook the pork cutlets for 1 - 2 minutes on each side or until just brown. Add the tomatoes and oregano, stock, salt and pepper and simmer for 2 - 3 minutes or until the tomatoes are soft.

In a seperate small lightly oiled frying pan, cook the chorizo sausage for 3 mins. Place the creamy mash on plates, top with the pork and chorizo sausage and spoon over the sauce to serve.