Hutspot can be made and served with or without meat, but it most often does get served with either beef or pork. This Dutch Hutspot with Pork Chops recipe is a classic rendition of the traditional Dutch cuisine dish. Hutspot is basically a simple dish. Just boiled and mashed together potatoes, carrots and onions. Then you serve it, in this case, with some fried pork chops with gravy as a perfect compliment.
Dutch Hutspot with Pork Chops Recipe-
(makes 6 servings)
For the Hutspot-
- 6 onions, peeled and chopped medium fine
- 10 potatoes, peeled and quartered
- 4 large carrots, peeled, split lengthwise, and quartered
- 1/2 cup whole milk
- 2 tbsp. butter
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. fennel seeds
- 1/4 tsp. sugar
For the Pork Chops-
- 3 tbsp. olive oil
- 6 large boneless, center cut pork chops
- Preheat your oven to its lowest warm temperature.
- Boil the potatoes until fork tender. Drain them in a colander.
- At the same time, but in a separate pot, boil carrots and onions until very tender. Drain them in a colander.
- In a large mixing bowl, add in the potatoes, carrots and onions. Add and stir in the milk, butter, salt, pepper, fennel, and sugar. Stir and mash this mixture vigorously until well incorporated. True Dutch Hutspot should have a consistency similar to that of mashed potatoes, but with “lumps” of carrot and onion bits all through it. You could even use a food processor for this step, just don’t over-process it into a texture that is liquid-smooth.
- Cover the mixing bowl with a lid or kitchen towel, and place in the oven to keep warm while you prepare your meat.
- Heat the olive oil in a large skillet over medium high flame. Sauté the chops until nicely browned on both sides, and desired level of doneness is achieved in the centers.
- Serve your Dutch Hutspot with Pork Chops right away while still nice and warm.
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