Pork Chops With Broad Bean Minted Jersey Smash Recipes

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ONE-PAN PORK CHOPS WITH FETA, SNAP PEAS AND MINT



One-Pan Pork Chops With Feta, Snap Peas and Mint image

Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that's rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.

Provided by Melissa Clark

Categories     dinner, quick, meat, steaks and chops, vegetables, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 scallions, white and green parts, thinly sliced, plus more for serving
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh mint or basil, plus more for serving
Large pinch of red-pepper flakes
1/2 cup crumbled feta
Lemon juice, for serving

Steps:

  • Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
  • Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
  • Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
  • Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
  • Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

PORK CHOPS WITH BROAD BEAN & MINTED JERSEY SMASH



Pork chops with broad bean & minted Jersey smash image

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

2 pork chops
2 tbsp olive oil
2 garlic cloves , skin-on and bashed
½ lemon , cut into wedges
30g butter
2 thyme sprigs
300g Jersey Royal potatoes , scrubbed but not peeled
1 mint sprig
250g podded broad beans
4 spring onions , finely sliced
pinch of dried chilli flakes
handful of fresh mint leaves
1 tbsp finely chopped flat-leaf parsley

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



Jersey Girl Pork Chops image

Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

4 center-cut pork chops (about 2 1/2-inches thick)
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 cup hot and sweet cherry peppers, roughly chopped
1/2 cup fresh parsley leaves, roughly chopped

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.

PORK AND BROAD BEANS



Pork and Broad Beans image

Make and share this Pork and Broad Beans recipe from Food.com.

Provided by Jane Gib

Categories     Pork

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless pork
2 tablespoons flour
1/2 teaspoon paprika
6 sage leaves, shredded
salt and pepper
1 rosemary sprig
2 onions, chopped
1 stalk celery, chopped
1 tablespoon olive oil
1 pint chicken stock
1 lb broad bean

Steps:

  • Mix the pork with the salt, pepper, flour, paprika, sage and rosemary.
  • Cook the onion and celery in the oil for 10 minute.
  • Stir in pork and cook until browned.
  • Pour in stock, and bring to the boil, stirring.
  • cover casserole, reduce heat and simmer gently for 1 hour or until tender.
  • (to cook in oven for about 1 1/2 hours).
  • If you are freezing or chilling don't cook the broad beans until just before serving.
  • Cook broad beans in boiling salted water for about 10-15 minute drain and add to casserole, stirring well.
  • Serve with rice, couscous or pasta.

Nutrition Facts : Calories 1287.5, Fat 32.9, SaturatedFat 10.3, Cholesterol 117.6, Sodium 5427.9, Carbohydrate 154.4, Fiber 43.2, Sugar 4.5, Protein 98.5

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