Zesty pork chops with butter bean mash
Your family won't turn their noses up at chops when you present this clever combination, and the butter bean mash could even be a healthy vegetarian meal on its own.
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|4||Pork chops, trimmed of fat|
|700 g||Potatoes, peeled and quartered|
|400 g||Butter beans|
|2 tbsp||Sun-dried tomatoes, finely chopped, in oil|
|2 tbsp||Fresh rosemary|
- Heat the grill to medium-high. Mix the lemon zest and juice with the chopped rosemary, pour over the pork (trimmed of fat) and leave for 10 minutes to infuse. Season and place under the grill for 15 minutes until cooked, turning once and spooning over more marinade.
- Meanwhile, bring a pan of salted water to the boil, add the potatoes and cook for 10 minutes. Stir in the drained beans and cook for a further 3 minutes.
- Drain, mash together with the sun-dried tomatoes (finely chopped and in oil) and 1/4 cup of cooking water, then serve with the pork and some steamed green beans