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Spicy pork with cumin potatoes recipe

Spicy pork with cumin potatoes recipe

20 ratings

See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 566 calories / serving
  • Freezable


  • 2 large potatoes, peeled and cut into 2cm (1in) chunks
  • 2 tbsp sunflower oil, plsu extra for the pork
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp tumeric
  • 1 x 620g pack pork chops, fat scored
  • 1 tbsp curry powder
  • 200g cherry tomatoes, quartered
  • ½ cucumber, chopped
  • 1 red onion, finely chopped
  • 1 x 30g pack coriander, roughly chopped
  • mango chutney, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    44g 62%
  • Saturates

    14g 68%
  • Sugars

    3g 4%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 14.7g Protein 32.2g Fibre 4.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potato chunks in the oil, then add the cumin seeds, chilli and turmeric. Mix well until the potatoes are coated and transfer to a baking sheet. Roast in the oven for 30-35 minutes, until the potatoes are golden and tender.
  2. Meanwhile, rub the pork chops with a drop of oil and massage the curry powder into the flesh and skin. When the potatoes have been in the oven for 15 minutes, heat the remaining oil in a large nonstick frying pan and fry the pork chops for 5-7 minutes each side, until cooked through and golden.
  3. In a bowl, mix the tomatoes, cucumber, onion, coriander and season. Serve with the pork chops, cumin potatoes and some mango chutney on the side, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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