Guest chef

James Ramsden

James Ramsden began his career writing for our very own magazine, and he is now an established food writer. He also runs the exceptionally popular supper-club, The Secret Larder.

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Marinated pork chops with smashed broad beans

  • Serves 2
  • Prep 10 mins
  • Total time 20 mins
4.8/5 rating (4 votes)
Marinated pork chops with smashed broad beans
Marinated pork chops with smashed broad beans

step by step

  • 1Mix 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.
  • 2Get 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.
  • 3Rest 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.
  • Recipe photograph by Dan Jones

You will need

  • 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

+ Nutritional Information