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Marinated pork chops with smashed broad beans


Serves: 2
timePrep time: 10 mins
timeTotal time:
Marinated pork chops with smashed broad beans
Recipe photograph by Dan Jones

Marinated pork chops with smashed broad beans


Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
373Kcal
Fat
19gr
Saturates
4gr
Carbs
11gr
Sugars
2gr
Fibre
12gr
Protein
42gr
Salt
0.3gr

James Ramsden

James Ramsden

James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
 

See more of James Ramsden’s recipes
James Ramsden

James Ramsden

James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
 

See more of James Ramsden’s recipes

Ingredients

  • 1 tsp finely chopped rosemary
  • 1 garlic clove, crushed
  • juice of ½ lemon, plus wedges to serve
  • 2 tbsp olive oil
  • 2 pork chops
  • 1kg broad beans (about 300g podded weight)
  • a handful of mint leaves

Step by step

  1. 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.

  2. 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.

  3. 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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