4 Free Range Pork Chops

500g Jersey Royal Potatoes

2 Lemons, zested and juiced

5tbsp Olive Oil

500g Broad Beans

Handful of Fresh Mint Leaves

Salt and Pepper to taste

150g Feta Cheese

2 Cooking Chorizo

3 Garlic Cloves

1 Vegetable Stock Cube

50g Unsalted Butter

1 Sprig of Fresh Thyme

Sally-Anne Day from The Queens Inn, Hawkhurst provides a Pork Chop recipe.

  1. Preheat the oven to 185°C/Gas 4/365°F.
  2. Season the pork chops with sea salt and ground black pepper and rub with a little olive oil. Set aside.
  3. Halve the potatoes and place them in a roasting tray with a spash of olive oil, 3 crushed garlic cloves and the juice and zest of one lemon. Add in 50g unsalted butter, 100ml vegetable stock, salt and pepper to taste and a sprig of thyme. Cook in the oven until brown.
  4. Slice the chorizo and gently fry until cooked and golden.
  5. Cook the broad beans for 3-4 minutes in boiling water until just tender. Drain and refresh in cold water. Skin the cooled beans, place in a bowl and toss with olive oil, lemon juice, half the chopped mint leaves and salt and pepper to taste.
  6. Chargrill or BBQ the chops until they are cooked through.
  7. Arrange the bean salad on serving plates, crumble on the feta and add the slices of warm chorizo. Place the chargrilled chop on top and finish with the roasted lemon potatoes.

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