Marinated pork chops with smashed broad beans
Prep time: 10 minsTotal time: 
Marinated pork chops with smashed broad beans
Prep time: 10 minsTotal time: 
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Ingredients
- 1 tsp finely chopped rosemary
- 1 garlic clove, crushed
- juice of ½ lemon, plus wedges to serve
- 2 tbsp olive oil
- 2 pork chops
- 1kg broad beans (about 300g podded weight)
- a handful of mint leaves
Step by step
-
Mix the rosemary, garlic, lemon juice and olive oil and season with salt and pepper. Spread over the pork and leave to marinate while you pod the broad beans.
-
Get a griddle pan smoking hot, shake any excess marinade off the pork chops and griddle for 3-5 minutes on each side, brushing with any extra marinade as you go. Meanwhile, bring a pan of salted water to the boil.
-
Rest the pork chops while you cook the beans for 3 minutes in simmering water. Drain and crush with a potato masher. Stir in a handful of roughly torn mint; season. Serve the smashed beans with the pork chops, a lemon wedge and an extra drizzle of oil.
