Ralph's Cornflake Pork Chop with Mashed Potato and Mint Sauce from MasterChef Australia

We recreated Ralph’s Cornflake pork chop from nostalgia week and thought it was a 10 out of 10 dish. We especially were surprised how good the tangy mint sauce paired with the chop and mashed potatoes.

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Ralph's Cornflake Pork Chop with Mashed Potato and Mint Sauce from MasterChef Australia

Yield: 4

Author: Traditional, but not

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Cook modePrevent screen from turning off

Ingredients US Metric

Mashed Potatoes

• 300 g medium potatoes
• 100 g unsalted butter, diced
• 50 ml milk
• salt

Cornflake Crusted Pork

• 4 x 220 g pork cutlets
• 200 g Cornflakes
• 50 g parmesan or Grana Padano, finely grated
• 3 eggs
• 150 g plain flour
• olive and vegetable oils
• salt

Mint and Chilli sauce

• 3 sprigs mint, leaves picked
• 1 shallot, finely diced
• 1 long red chilli, finely chopped
• 2 sprigs basil, leaves picked
• 100 ml white wine vinegar
• 50 g brown sugar
• salt

Instructions

Mashed Potatoes

1. For the Mashed Potatoes pre-heat oven to 200°C fan forced. Pierce potatoes all over with a fork. Place onto a tray and bake until tender, about 1 hour.
2. Cut potatoes in half and using a pastry card, press potatoes through a fine drum sieve into a medium bowl. Discard the skins.
3. Mix butter in gradually until the mixture splits. Slowly mix in enough cold milk to achieve a smooth puree.
4. Season with salt, to taste. Cover to keep warm.

Crusted Pork

1. For the Crusted Pork, remove skin from chops and trim excess fat.
2. Prepare crumbing station: crush cornflakes into fine crumbs and place into a side bowl. Add parmesan, salt and pepper. In a second bowl, beat eggs and season. Place flour into a third bowl.
3. Season chops with salt and pepper. Coat chops in flour and shake off excess. Dip into egg then into crumbs. Press crumb mixture onto chops then set aside for 5 minutes.
4. When ready to cook, heat a 1cm layer of the oils in a large frypan. Working in batches, if necessary, add chops and cook until golden brown on each side, about 3 minutes. Remove from the oil and place onto a tray.
5. Finish cooking chops in the oven until medium and thickest part reaches 71-72°C, about 13 minutes, or longer if desired.
6. Remove from the oven and set aside to rest.

Mint and Chilli sauce

1. For the Mint and Chilli Sauce, finely dice mint leaves, shallots, chilli and basil leaves and place into a bowl.Add vinegar, sugar and salt, to taste and stir well.
2. Transfer to a serving jug.

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