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Pork chops with smashed green bean salad


Serves: 4
timePrep time: 35 mins
timeTotal time:
Pork chops with smashed green bean salad
Recipe photograph by Maja Smend

Pork chops with smashed green bean salad

These pan-fried pork chops taste wonderful with our bright and zesty green bean salad dressed with orange and red chilli. Serve with good crusty bread to mop up the juices

Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
41gr
Saturates
6gr
Carbs
10gr
Sugars
8gr
Fibre
6gr
Protein
44gr
Salt
1.7gr

Ingredients

  • zest and juice of 1 orange
  • juice of 1 lemon
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp sea salt flakes
  • 400g fine green beans, trimmed
  • ½ red onion, thinly sliced
  • 1 x 700g pack 4 pork chops, fat trimmed
  • 2 tsp vegetable oil
  • 75g hazelnuts or almonds, chopped
For the chipotle mayo
  • 4 tbsp mayonnaise
  • tbsp Greek yogurt
  • 2 tbsp spicy chipotle chilli paste

Step by step

  1. In a large bowl, whisk together the orange zest and juice with the lemon juice, chilli, garlic, oil, mustard, salt and plenty of black pepper. Set aside.
  2. Taking a handful of green beans at a time, lay them on a chopping board. If you have a rolling pin, bash the beans along their length until they are starting to split open and break up. If there’s no rolling pan on hand, gently bash with a wine bottle, or similar. Add to the dressing and continue until all the beans are bashed. Add the red onion to the bowl and toss to coat everything well. Set aside at room temperature for 45 minutes (or up to 2 hours), stirring a couple of times.
  3. Season the pork chops and let them come to room temperature. Combine the ingredients for the chipotle mayo in a small bowl; set aside.
  4. Heat the oil in a large frying pan or griddle over a medium-high heat (or light a barbecue). Cook the pork chops (in batches if necessary) for 2-3 minutes each side or until golden brown and cooked through. Let them rest, loosely covered with foil, for 5 minutes.
  5. Place the frying pan back over a low heat and throw in the chopped nuts, stirring continuously for 3-5 minutes until golden and toasted. Scatter the nuts over the green bean salad and serve with the pork chops and chipotle mayo.

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