Pork chop with lettuce, bacon and peas
I've had it with cooking pork chops with their rind on: who needs boot leather for dinner⁄ Trim it off, and they are easy to cook gently and keep tender.
Ingredients
1 tbsp butter
1 tbsp olive oil
2 leeks, finely chopped
3 slices bacon, diced
4 x 250g pork chops
sea salt and pepper
200g peas
1 tsp Dijon mustard
150ml cream or vegetable stock
1 smallish cos lettuce
Method
Heat the butter and oil in a fry pan and cook the leeks and bacon gently for 10 minutes.
Trim the rind off the chops and discard. Brush the pork with a little extra olive oil and season well. Pan-fry in a separate pan over medium-heat for 5 minutes on each side, or until cooked through.
Add the peas, mustard, cream or stock, sea salt and pepper to the leeks and bacon, and simmer for 5 minutes. Finely slice the lettuce crosswise, discarding the pale stalks. Add to the peas, tossing well until just wilted.
Cut the chops in half on the diagonal and serve with the peas.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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