BBQ Pork Chop with Bean Salad
Member recipe

BBQ Pork Chop with Bean Salad

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Serves 6

Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.

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  • 6 x British Organic Pork chops weighing about 200g each
  • 1 tbsp fresh thyme roughly chopped
  • 4 tbsp mustard (English)
  • Juice and zest of 3 lemons (keep the lemon shells for grilling & serving with the pork)
  • 3 x tbsp English rapeseed oil
  • Salt and freshly ground black pepper
  • For the green herb sauce:
  • 2 cloves garlic
  • 25g fresh tarragon leaves
  • 50 sorrel leaves (plus a few to finish)
  • 25g fresh dill
  • 100ml Ev olive oil (or English EV rapeseed oil)
  • salt & pepper
  • For the summer bean salad:
  • 250g broad beans
  • 250g shelled peas
  • 170g fresh cannelloni or tasty broad beans, rinsed
  • 100g radish topped, tailed & sliced
  • Zest & juice of 2 lemons


    1. For the pork: Mix all the ingredients together and use to marinate the pork. Chill for 30 minutes (make the green sauce). Heat the gas barbecue (or if cooking inside use a char grill/ridged pan).
    2. Cook the pork chops over a medium heat turning occasionally until the chops are fully cooked. Test near the bone with a small knife, there should be no pink meat and the juices should run clear. Rest for 10/15 minutes in a warm place.
    3. For the green herb sauce: Place all the ingredients in a small bowl or jug and blitz using a small hand blender (or food processor).
    4. For the salad: Blanch the beans & peas in salted water until tender (about 2 minutes).
    5. Drain & refresh under cold water. Mix with the other ingredients and season to taste.
    6. Place on 6 plates, place the pork chops on top and drizzle with green sauce and finish with a few sorrel leaves.
    7. Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

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