Marinated pork chops with pea-mint puree and cherry tomatoes
very easy
50 mins
50 mins
Ingredients
- 2–3 Garlic cloves
- 8 Stem(s) fresh mint
- 3-4 Tbsp Olive oil
- 7-10 Tbsp Pepper
- 4 Pork chops (about 200 g each)
- 800 g mainly waxy potatoes
- 7-10 Tbsp Salt
- 400 g cherry tomatoes
- 20–30 g clarified butter
- 1 TABLESPOON demerara sugar
- 2 TABLESPOONS Balsamic vinegar
- 200 g frozen peas
- 125 ml Milk
- 30 g Butter
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel the garlic and cut into thin slices. Wash the mint and shake dry. Peel the leaves and cut them roughly into strips. Mix olive oil, garlic, 2 tablespoons of mint and some pepper. Wrap remaining mint in foil and chill. Wash the chops, dab dry and brush with the marinade. Cover and chill for about 1 hour.
- 2
Peel, wash and cut the potatoes into pieces. Cover the potatoes and cook them in little boiling salted water for about 20 minutes. Wash and drain the tomatoes
- 3
Heat clarified butter in a large frying pan and fry the chops for 4-5 minutes, turning them in portions. Salt the chops and wrap them in aluminium foil. Add tomatoes to the hot frying fat and fry for approx. 3 minutes, stirring continuously. Sprinkle with brown sugar, allow to caramelize and finally stir in vinegar. Season with salt and pepper
- 4
After about 15 minutes, add the frozen peas to the potatoes and let it boil along with the potatoes. Heat milk and butter. Drain potatoes and peas, add hot milk mixture and remaining mint and mash everything coarsely. Season to taste with salt
- 5
Waiting time approx. 1 hour
Nutrition Facts
580 kcal
38 g
28 g
42 g
More Delicious Recipes
