Cheddar and onion pork chops with crunchy pea salad recipe

By Lucy Williams

These quick cheesy pork chops are as comforting as a cuddle from your mum. The fresh pea salad adds crunch.

1 onion, finely sliced
3 tbsp olive oil
70g medium Cheddar, grated
2 tsp English mustard
100ml double cream
4 pork chops
2 little gem lettuces, leaves separated
100g radishes, finely sliced
250g fresh podded peas, blanched for 2 minutes, refreshed under cold water and drained
Grated zest of 1 lemon, juice of ½

1. Preheat the grill to medium-high. In a frying pan, soften the onion in 1 tbsp of the olive oil over a low heat for 5 minutes. Remove and set aside to cool a little.
2. Mix the Cheddar, English mustard, softened onion and cream to a thick, spoonable mixture in a bowl. Season.
3. Brush the pork all over with 1 tbsp oil, season and place in a baking tray. Grill for 3-4 minutes, turn over and grill for 3 minutes more. Spread the Cheddar and onion mixture over the top of the chops. Place under the grill for a couple of minutes until the topping is melted and golden and the pork is cooked through.
4. Mix the lettuce, radish and peas in a bowl. Dress with the remaining oil, lemon zest and juice. Season. Serve in bowls with the pork chops.