Pork chops with Tomatoes, Sage & Broad Beans

by Nathan Outlaw from Nathan Outlaw's Home Kitchen (Quadrille)

Photography: David Loftus

You can’t beat a good, tasty pork chop. I’ve created this as a summer recipe but you could easily adapt it to autumn or winter by using pumpkin or root vegetables. On a warm summer’s day you can cook the chops on a barbecue. Buy the best-quality pork chops you can find; it will make all the difference.

Serves 2

Prep time:  20 mins (longer if podding the broad beans)

+ 4hrs min. marinating

Cooking time: 40 mins

Ingredients

2 pork chops, about 200g each, skin removed.

2 tbsp olive oil

1 tsp chopped sage

1 tbsp red wine vinegar

1 small shallot, peeled & chopped

For the Tomatoes & Broad Beans

50ml extra virgin olive oil

12 baby onions, peeled

3 ripe plum tomatoes, stalk ends removed, halved lengthways

75ml   dry white wine

200g   broad beans (1kg unpodded weight)

4 sage leaves, finely sliced

sea salt

freshly ground black pepper

For the potatoes

200g new potatoes, washed

50g unsalted butter

4 mint leaves, finely sliced

Method

1. Trim the pork chops of any excess fat if necessary. In a large bowl, mix the olive oil, sage, wine vinegar & shallot together. Add the chops & turn to coat, then place in the fridge to marinate for 4 hours.

   
   

2. Half an hour before cooking, take the pork chops out of the fridge to come to room temperature. Preheat your oven to 180°C.

   
   

3. Oil a large roasting tray & add the baby onions & halved tomatoes, cut side up. Drizzle with olive oil & season with salt & pepper. Add the wine to the tray & cook in the oven for 20 mins.

   
   

4. At the same time, put the potatoes in a pan of cold water, making sure they are covered, & season with salt. Bring to a simmer & cook gently for 25 mins.

   
   

5. Meanwhile, heat a frying pan or griddle over a high heat. When hot, add a drizzle of oil then place the pork chops in the pan. Cook for 3–4 mins until the underside turns golden. Turn the chops over & cook for another 4 mins. Remove the chops from the pan & set them aside on a warm plate to rest.

6. Remove the tomatoes from the oven; keep warm. Once the potatoes are done, remove from the pan with a slotted spoon & place in a bowl. Add the butter & mint to the potatoes & toss to mix. Bring the potato water back to the boil, add the broad beans & cook for 3–4 mins. In the meantime, reheat the pork chops if necessary.

   
   

7. To serve, arrange the roasted tomatoes & baby onions on a platter or divide equally between 2 warmed plates. Drain the broad beans & add them to the roasting tray with the potatoes, sliced sage & a little more olive oil. Give them a good mix & spoon equally over the tomatoes. Add the pork chops & serve.