Pork chops with broad bean & minted Jersey smash served on a plate

Pork chops with broad bean & minted Jersey smash

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(1 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 2

Make the most of seasonal summer ingredients with pan-fried pork chops served with colourful broad beans, spring onions, mint and Jersey Royal potatoes

Nutrition and extra info

Nutrition: Per serving

  • kcal750
  • fat44g
  • saturates16g
  • carbs30g
  • sugars4g
  • fibre13g
  • protein52g
  • salt0.9g
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Ingredients

  • 2 pork chops
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, skin-on and bashed
  • ½ lemon, cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 30g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 thyme sprigs

For the Jersey Royal & broad bean smash

  • 300g Jersey Royal potatoes, scrubbed but not peeled
  • 1 mint sprig
  • 250g podded broad beans
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • pinch of dried chilli flakes
  • handful of fresh mint leaves
  • 1 tbsp finely chopped flat-leaf parsley

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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martin on food's picture
martin on food
2nd Jul, 2018
5.05
Who would of thunk it pork and mint ! This really works sublime well done Rosie thanks for sharing.
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