zoom Sizzling pork chops with lemony pea purée
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    Sizzling pork chops with lemony pea purée

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    Sizzling pork chops with lemony pea purée

    • Gluten Free
    • Preparation time: 10 minutes, plus resting
    • Cooking time: 35 minutes
    • Total time: 45 minutes, plus resting

    Serves: 2

    Ingredients

    300g baby new potatoes, halved if large
    150g radishes, trimmed
    2 tbsp essential Waitrose olive oil
    2 essential Waitrose British pork chops
    4-5 sage leaves
    150g essential Waitrose frozen peas
    50ml fresh chicken stock
    2 tsp crème fraîche
    squeeze lemon juice, to taste

    Method

    1. Preheat the oven to 220°C, gas mark 7. Parboil the potatoes in a pan of boiling salted water for 4-5 minutes, until just tender. Drain and tip into a roasting tin. Add the radishes and drizzle with 1 tbsp oil; season. Roast for 25 minutes, turning occasionally.

    2. Meanwhile, season the chops. Heat 1 tbsp oil in a pan over a high heat, add the sage and chops and fry for 2-3 minutes each side, until golden and cooked through. (If they’re really thick you can sit the chops on top of the potatoes and finish in the oven for 5 minutes.) Rest everything for 5-10 minutes.

    3. Put the peas and stock in a pan; heat until hot. Season and purée with a stick blender, then stir in the crème fraîche and lemon juice. Serve the chops with the roast potatoes, radishes and pea purée.

    •  
      1 Preheat the oven to 220°C, gas mark 7. Parboil the potatoes in a pan of boiling salted water for 4-5 minutes, until just tender. Drain and tip into a roasting tin. Add the radishes and drizzle with 1 tbsp oil; season. Roast for 25 minutes, turning occasionally. 2 Meanwhile, season the chops. Heat 1 tbsp oil in a pan over a high heat, add the sage and chops and fry for 2-3 minutes each side, until golden and cooked through. (If they’re really thick you can sit the chops on top of the potatoes and finish in the oven for 5 minutes.) Rest everything for 5-10 minutes. 3 Put the peas and stock in a pan; heat until hot. Season and purée with a stick blender, then stir in the crème fraîche and lemon juice. Serve the chops with the roast potatoes, radishes and pea purée
    •  
      1 Preheat the oven to 220°C, gas mark 7. Parboil the potatoes in a pan of boiling salted water for 4-5 minutes, until just tender. Drain and tip into a roasting tin. Add the radishes and drizzle with 1 tbsp oil; season. Roast for 25 minutes, turning occasionally. 2 Meanwhile, season the chops. Heat 1 tbsp oil in a pan over a high heat, add the sage and chops and fry for 2-3 minutes each side, until golden and cooked through. (If they’re really thick you can sit the chops on top of the potatoes and finish in the oven for 5 minutes.) Rest everything for 5-10 minutes. 3 Put the peas and stock in a pan; heat until hot. Season and purée with a stick blender, then stir in the crème fraîche and lemon juice. Serve the chops with the roast potatoes, radishes and pea purée
    •  
      1 Preheat the oven to 220°C, gas mark 7. Parboil the potatoes in a pan of boiling salted water for 4-5 minutes, until just tender. Drain and tip into a roasting tin. Add the radishes and drizzle with 1 tbsp oil; season. Roast for 25 minutes, turning occasionally. 2 Meanwhile, season the chops. Heat 1 tbsp oil in a pan over a high heat, add the sage and chops and fry for 2-3 minutes each side, until golden and cooked through. (If they’re really thick you can sit the chops on top of the potatoes and finish in the oven for 5 minutes.) Rest everything for 5-10 minutes. 3 Put the peas and stock in a pan; heat until hot. Season and purée with a stick blender, then stir in the crème fraîche and lemon juice. Serve the chops with the roast potatoes, radishes and pea purée

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

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