• 1 tsp finely chopped rosemary
  • 1 clove garlic, crushed
  • juice of ½ lemon, plus wedges to serve
  • 2 tbsp olive oil
  • 2 pork chops
  • 1 kg broad beans (about 300g podded weight)
  • 1 handful of mint leaves


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 2801kj 669kcal 33%
  • Fat 43.7g 62%
  • Saturates 13.8g 69%
  • Sugars 2.8g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 829kj/198kcal

Each serving provides

198.0g carbohydrate 9.1g fibre 53.3g protein

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