Publications
- 4-6 - pork chops
- 5ml - salt
- 10ml - freshly ground black pepper
- 5ml - ground coriander
- 1 - onion, chopped
- 2 - garlic cloves, chopped
- - grated zest of 1 lemon
- - juice of 1 lemon
- 30ml - olive oil
- 8 - medium potatoes, peeled and halved
- 60ml - butter
- 30ml - cream
- - salt
- - a pinch of ground nutmeg
- 15ml - butter
- 1 - lemon, cut into quarters
- 4 - garlic cloves, bruised
- -
1 CHOPS: Arrange the chops in a marinating dish. Season with salt, pepper and coriander. Sprinkle the onion, garlic and lemon zest over, then drizzle the lemon juice and olive oil over and rub into the chops. Cover and marinate in the fridge for an hour.
2 MASH POTATO: While the chops are marinating, cook the potatoes in salted water until soft. Drain and return to the pot.
3 Add the butter and cream and mash the potato. Mix well and season with salt and nutmeg. Set aside.
4 TO FINISH: Remove the chops from the marinade – shake off any excess marinade. Heat a pan until smoking hot and seal the chops on both sides until golden brown.
5 Turn the heat down, add the butter and fry the chops for another 5-10 minutes until cooked to your liking, bearing in mind that pork dries out quickly. Keep turning the chops over so they fry evenly. Add the lemon and garlic, removed from the heat and leave the chops to rest in the pan for 5 minutes.
6 Heat the mash potato and serve with the chops.
