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Pork chops, mint, mangetout and spring leaves
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Jonathan Lovekin
Pork chops, mint, mangetout and spring leaves
Serves: 4
Prep time: 15 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
251Kcal
Fat
6gr
Saturates
2gr
Carbs
10gr
Sugars
12gr
Fibre
2gr
Protein
35gr
Salt
0.4gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Ingredients
- 3 tbsp hoisin sauce
- 3 tbsp clear honey
- 2 tsp ground five spice
- 2 tbsp rice wine
- 4 pork chops
- 200g mangetout
- 4 handfuls of washed mixed salad leaves
- 1 x 15g bunch of mint, leaves only
Step by step
- Mix the hoisin sauce, honey, five spice and rice wine in a shallow baking dish or nonstick roasting tin (just big enough for the chops to fit snugly). Add the chops, turn them in the marinade and leave for 15 minutes (or up to 1 hour). Preheat the oven to 180°C, fan 160°C, gas 4.
- Bake the chops for 30 minutes, remove to a plate and keep warm. Return the tin to the oven for a few minutes, until the sauce starts to thicken and caramelise.
-
Wash the mangetout, shred into strips and toss with the salad leaves. Chop or tear the mint, toss with the salad and divide among 4 bowls. Slice the chops into thick strips, discarding the bone, and add to the bowls of salad with the sauce.TipIf you’d like this to be a gluten-free recipe, please ensure your hoisin sauce is guaranteed gluten-free.
Chef quote
Rich meats like pork respond well to bright crisp greens such as mangetout, but they are also good with spring carrots. Try carrots halved lengthways and cooked in oil and butter. Here I have used raw mangetout for extra crunch.