Pork chops with tomatoes, sage and broad beans

Pork chops with tomatoes, sage and broad beans

By
From
Nathan Outlaw's Home Kitchen
Serves
2
Photographer
David Loftus

You can’t beat a good, tasty pork chop. I’ve created this as a summer recipe but you could easily adapt it to autumn or winter by using pumpkin or root vegetables. On a warm summer’s day you can cook the chops on a barbecue. Buy the best-quality pork chops you can find; it will make all the difference.

Ingredients

Quantity Ingredient
2 pork chops, about 200g each
2 tablespoons olive oil
1 teaspoon chopped sage
1 tablespoon red wine vinegar
1 small shallot, peeled and chopped

For the tomatoes and broad beans

Quantity Ingredient
500ml extra virgin olive oil
12 baby onions, peeled
3 ripe plum tomatoes, stalk ends removed, halved lengthways
75ml dry white wine
200g broad beans (1kg unpodded weight)
4 sage leaves, finely sliced
sea salt
freshly ground black pepper

For the potatoes

Quantity Ingredient
200g new potatoes, washed
50g unsalted butter
4 mint leaves, finely sliced

Method

  1. Trim the pork chops of any excess fat if necessary. In a large bowl, mix the olive oil, sage, wine vinegar and shallot together. Add the chops and turn to coat, then place in the fridge to marinate for 4 hours.
  2. Half an hour before cooking, take the pork chops out of the fridge to come to room temperature. Preheat your oven to 180°C.
  3. Oil a large roasting tray and add the baby onions and halved tomatoes, cut side up. Drizzle with olive oil and season with salt and pepper. Add the wine to the tray and cook in the oven for 20 minutes.
  4. At the same time, put the potatoes in a pan of cold water, making sure they are covered, and season with salt. Bring to a simmer and cook gently for 25 minutes.
  5. Meanwhile, heat a frying pan or griddle over a high heat. When hot, add a drizzle of oil then place the pork chops in the pan. Cook for 3–4 minutes until the underside turns golden. Turn the chops over and cook for another 4 minutes. Remove the chops from the pan and set them aside on a warm plate to rest.
  6. Remove the tomatoes from the oven; keep warm. Once the potatoes are done, remove from the pan with a slotted spoon and place in a bowl. Add the butter and mint to the potatoes and toss to mix. Bring the potato water back to the boil, add the broad beans and cook for 3–4 minutes. In the meantime, reheat the pork chops if necessary.
  7. To serve, arrange the roasted tomatoes and baby onions on a platter or divide equally between 2 warmed plates. Drain the broad beans and add them to the roasting tray with the potatoes, sliced sage and a little more olive oil. Give them a good mix and spoon equally over the tomatoes. Add the pork chops and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again