Alastair Hendy's Pork Chops with Broad Bean Mash and Garlic Butter

Name: Alastair Hendy's Pork Chops with Broad Bean Mash and Garlic Butter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 3 cloves of garlic, peeled and crushed; 60g butter; Pinch sea salt; 4 thick pork chops, skin removed; sea salt and black pepper; olive oil; 500g shelled broad beans (frozen are fine); 2tbsp chopped flat leaf parsley leaves; 2tbsp chopped basil leaves; 2tbsp chopped chives; 2 cloves garlic, peeled and crushed

Over a year ago 3,004 views

Prep: 35 mins

Cook: 20 mins

Serves: 4

British Main Course 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

3 cloves of garlic, peeled and crushed
60g butter
Pinch sea salt
4 thick pork chops, skin removed
sea salt and black pepper
olive oil
500g shelled broad beans (frozen are fine)
2tbsp chopped flat leaf parsley leaves
2tbsp chopped basil leaves
2tbsp chopped chives
2 cloves garlic, peeled and crushed

Accompaniment

Description

A garlicky and green indulgence.

Method

1
1. Combine the ingredients for the garlic butter with a pinch of sea salt and chill. Rub the fat on the chops with salt (this helps to crisp it) season on both sides, then brush all over with olive oil. Simmer the broad beans in salted water for about 3 minutes, then drain and when cool enough to handle peel off and discard the papery skins.
2. Place the beans in a processor with 1 tbsp water, the herbs and garlic. Process briefly, adding about 2 tbsp olive oil in a thin stream -- just enough to make a rough mash. Season.
3. When ready, cook the chops in a smoking hot heavy frying pan or grill pan, crisping the fat first (use tongs to steady them) for about 2 minutes, then for 3-4 minutes per side or until cooked to your liking. Serve with a pat of garlic butter on top and the crushed beans.