Pork chops with bean and pea mash recipe

15 ratings

Pork chops and peas go really well together in this easy dinner recipe. Blitz together your peas and butter beans to make the creamy mash. See method

Ingredients

If you don't have these beans, you can use any tinned bean in water

of the reference intake
Carbohydrate 42.4g Protein 56g Fibre 17.3g

Heat the 1 tbsp oil in a heavy- based pan over a medium heat. Add the onion, garlic and fennel seeds (if using); fry for 4-5 mins until the onion is soft and translucent. Stir in the butter beans and heat through for 1 min.
Add the peas, 100ml water and the lemon juice; bring to the boil and cook for 3-4 mins. Transfer
to a food processor with the mint and blitz until a rough mash forms, adding a little more water if necessary. Taste and season, then transfer to a pan and keep warm while you cook the pork. to a food processor with the mint and blitz until a rough mash forms, adding a little more water if necessary. Taste and season, then transfer to a pan and keep warm while you cook the pork.
Rub the pork chops with the 4 tsp oil; season. Heat a frying pan over a medium-high heat. Fry the chops for 7 mins each side, then use tongs to brown the fat against the pan. When the chops are firm to the touch and cooked through, remove the pan from the heat and leave to rest for a few mins. Serve with the pea and butter bean mash and any cooking juices, garnished with extra mint.

Tip: If you don't have butter beans, try tinned cannellini or haricot beans instead.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.