Pork chops with salsa verde and chunky wedges

Pork chops with salsa verde and chunky wedges
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, oven time 30-40 min, plus resting

Load up on a British classic with this simple but tasty dinner. The pork chops are complemented beautifully with an easy salsa verde and simple chunky wedges.

Nutrition: per serving

Calories
579kcals
Fat
28.7g (6.3g saturated)
Protein
38.2g
Carbohydrates
42.2g (1.5g sugars)
Fibre
4.4g
Salt
0.8g
Calories
579kcals
Fat
28.7g (6.3g saturated)
Protein
38.2g
Carbohydrates
42.2g (1.5g sugars)
Fibre
4.4g
Salt
0.8g

Ingredients

  • 4 baking potatoes, cut into wedges
  • 2 splashes of olive oil
  • Knob of butter
  • 4 hefty British free-range pork chops

For the salsa verde:

  • 1 garlic clove
  • 2 tbsp capers in vinegar, drained and patted dry
  • Large handful of fresh mint leaves
  • 80ml olive oil
  • Good squeeze of lemon

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Toss the potato wedges in the oil until well coated, then season well and spread out in a single layer on a baking sheet. Bake in the top of the oven for 30-40 minutes until golden and crisp on the outside and fluffy in the middle.
  2. Meanwhile, heat a frying pan with the butter and another splash of oil and season the chops. Add the chops to the sizzling pan and cook for 3-4 minutes on each side until golden. Transfer to a baking tray and cook under the wedges for the last 5 minutes of their cooking time. Remove everything from the oven and rest the pork while you make the salsa verde.
  3. Whizz the salsa verde ingredients in a food processor, taste and season. Serve the pork chops and wedges with the salsa in a bowl.

delicious. tips

  1. Next time why not fry sustainable white fish fillets, then serve with the wedges and salsa verde for a lighter fish and chips?

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