Notes
The simple chilli garlic butter really elevates this dish. A simple and exciting take on meat and two veg!
Ingredients
400g new potatoes, halved
few sprigs of mint (optional)
salt
30g salted butter
1 garlic clove, crushed
1/2 tsp. chopped chilli/chilli flakes/smoked paprika
2 tsp. vegetable oil/light olive oil
2 pork chops
2 spring onions, finely chopped
100g frozen peas
1 tbsp. salted butter
Method
Place the potatoes in a saucepan with the mint (this will give off some lovely flavour) and a large pinch of salt. Cover with cold water, bring to the boil and simmer for 15 minutes.
Combine the 30g butter, garlic and chilli in a bowl and set aside.
Heat the oil in a frying pan over a medium-high heat. Sprinkle salt over each side of the pork chops and add to the pan on their fatty 'spine', to let the fat render. Then cook on each side for three minutes. They should be lovely and caramelised.
A minute or so before the end of cooking, add the chilli garlic butter to the pan, let it melt, and spoon over the pork chop a few times to flavour them. Once cooked all the way through, place on plates, drizzle over the butter and cover with foil, leaving them for two or three minutes to rest.
Two minutes before the potatoes are cooked, add the peas to the pan.
Once the potatoes and peas are cooked, drain and add to a bowl with the spring onions and the tbsp. butter. Lightly mash/crush and then serve alongside the pork.