Pork Chop, Blue Cheese Mayo, SweetCorn Potato Cakes

Ingredient (Serves 4)

• 4 – 8 pork chops, depending in size
• 120g Blue cheese of your choice, crumbled
• 1 tablespoon white vinegar
• 1 tablespoon spring onion, finely chopped
• 1 cup mayonnaise
• 400g mashed potatoes, at room temperature
• 4 tablespoons canned corn kernels, drained
• 1 egg, beaten
• Salt and white pepper to taste
• dry breadcrumbs
• spray oil

This recipe goes great with:

Brand's Laira Coonawarra Merlot

Method

Trim the pork chops of the rind if you like. Set to one side.

Whisk the cheese and vinegar until the combined, stir in the onion and fold in the mayonnaise.

Make the potato cakes by mixing the potatoes, corn, egg and salt and pepper together; add enough breadcrumbs to take up the moisture and to make a firm mixture. Evenly divide the potato mixture and shape into patties - refrigerate if not using immediately.

Cook the chop/s on a hot plate and when near done, move to the hot grill plate to complete the cooking; leave on the plate if thick and reduce heat to cook through.

Spray the potato cakes until lightly browned on each side on the hot plate.

Serve with cakes with the pork chops and with the cheese mayo on the side. Freshly steamed broccoli completes this dish.