Green salad with buttermilk dressing
Crisp iceberg lettuce and peppery watercress make a fresh springtime salad
Maple & mustard glazed pork chops with green bean & potato salad
Serves 2
Easy
Prep:
Cook:
plus resting
Enjoy glazed pork chops with a green bean, potato and red onion salad on the side. It's an easy midweek meal for two made in 30 minutes
Skip to ingredients
- 250g new potatoes
- 2 rindless pork chops
- 2 tbsp olive oilplus extra for drizzling
- 1 tbsp maple syrupplus 2 tsp
- 2 tbsp Dijon mustardplus 2 tsp
- 1 tbsp red wine vinegar
- 1 small red onion
- handful of dill
- 180g green beans
- mixed green saladto serve
Nutrition: Per serving
- kcal549
- fat22g
- saturates5g
- carbs42g
- sugars23g
- fibre6g
- protein43g
- salt1.25g
Method
step 1
Cook the potatoes in a pan of boiling salted water for 10-15 mins until tender when pierced with the tip of a sharp knife.
step 2
Heat the grill to high. Put the pork chops on a baking tray, rub with a small drizzle of oil, season and grill for 4-6 mins. Whisk 1 tbsp maple syrup with 2 tbsp mustard in a bowl, then season. Turn over the pork chops and spoon over the maple mustard. Grill for another 4-8 mins, depending on thickness, until cooked and the glaze is starting to brown. Rest for 5 mins.
step 3
Whisk the 2 tsp maple syrup and 2 tsp mustard with the red wine vinegar and 2 tbsp olive oil in a large bowl. Finely slice the red onion and chop the dill, then whisk both into the bowl along with some seasoning.
step 4
Add the green beans to the pan of potatoes for the last 3-4 mins of cooking until tender. Drain well, then tip the potatoes and beans into the bowl of dressing and toss a few times to coat. Serve with the pork chops and a green salad.
