PORK CHOPS WITH BROAD BEAN & MINTED JERSEY SMASH
Make the most of seasonal summer ingredients with pan-fried pork chops served with colourful broad beans, spring onions, mint and Jersey Royal potatoes
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 13
Steps:
- Take the pork chops out of the fridge 1 hr before cooking. Put the potatoes in a pan and cover with cold water and 2 tsp of salt. Throw in the mint, cover and cook for 12-15 mins until tender. Remove with a slotted spoon and set aside. Cook the beans in the same water for 4-8 mins, depending on size, then drain and rinse under cold water and peel. Crush half with the potatoes, season and set aside.
- Heat the oil in a large non-stick frying pan. Pat the chops dry with a kitchen towel and season with sea salt on both sides, then place in the pan and do not move until they are caramelised and come away from the pan - around 3-4 mins. Turn the chops, then add the garlic and lemon, cut-side down. Cook for another 2-3 mins.
- Remove the lemon and set aside. Add the butter to the pan, shaking to distribute it, then toss in the thyme. Baste the chops continuously with the butter, garlic and thyme for a couple of mins more, turning to coat both sides. Remove from the pan to rest.
- Add the spring onions and chilli flakes and cook for 5-8 mins until tender. Tip in the potato mix, tossing with the spring onions, and cook for a few mins, allowing crusty bits to form on the Jerseys. Turn off the heat, toss in the herbs, then divide between plates and top with the remaining beans. Serve with the chops, and squeeze over the caramelised lemon.
Nutrition Facts : Calories 750 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 4 grams sugar, Fiber 13 grams fiber, Protein 52 grams protein, Sodium 0.9 milligram of sodium
JERSEY GIRL PORK CHOPS
Steps:
- Preheat the oven to 400 degrees F.
- Liberally sprinkle the pork chops with salt and pepper on both sides. Heat the canola oil in a large ovenproof skillet or grill pan set over high heat. Once the oil is hot, sear the pork chops for about 3 minutes on each side. Stick the pan in the oven to finish cooking the pork, 18 to 20 minutes. This should result in medium to medium-well chops, still slightly pink in the middle. If you prefer a more well-done chop, add a few more minutes to the cooking time in the oven.
- While the pork is in the oven, heat the olive oil in a large saute pan set over high heat, and add the garlic. Saute until the garlic just begins to brown, and then add the peppers to heat through.
- Place a pork chop on each plate. Toss the parsley in with the peppers and garlic and saute for another minute, then top each chop with 1/4 cup of the pepper mixture.
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- Mix the rosemary, garlic, lemon juice and olive oil and season with salt and pepper. Spread over the pork and leave to marinate while you pod the broad beans.
- Get a griddle pan smoking hot, shake any excess marinade off the pork chops and griddle for 3-5 minutes on each side, brushing with any extra marinade as you go. Meanwhile, bring a pan of salted water to the boil.
- Rest the pork chops while you cook the beans for 3 minutes in simmering water. Drain and crush with a potato masher. Stir in a handful of roughly torn mint; season. Serve the smashed beans with the pork chops, a lemon wedge and an extra drizzle of oil.
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