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Sizzling pork chops with lemony pea purée
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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
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Apr 26 15:14:19 BST 2018.