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Marinated pork chops with smashed broad beans
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Marinated pork chops with smashed broad beans
Serves: 2
Prep time: 10 minsTotal time:
See more recipes
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 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.
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.
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
-
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.
-
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.
-
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.