Marinated pork chops with pea-mint puree and cherry tomatoes

Name: Marinated pork chops with pea-mint puree and cherry tomatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2–3 Garlic cloves; 8 Stem(s) Mint; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 4 Pork chops (about 200 g each); 800 g Potatoes; 7-10 Tbsp Salt; 200 g frozen peas; 400 g cherry tomatoes; 1 TABLESPOON demerara sugar; 2 TABLESPOONS Balsamic vinegar; 1⁄8 l Milk; 2 TABLESPOONS Butter; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2–3 Garlic cloves
8 Stem(s) Mint
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
4 Pork chops (about 200 g each)
800 g Potatoes
7-10 Tbsp Salt
200 g frozen peas
400 g cherry tomatoes
1 TABLESPOON demerara sugar
2 TABLESPOONS Balsamic vinegar
1⁄8 l Milk
2 TABLESPOONS Butter
7-10 Tbsp Aluminium foil

Directions

1
For the chops, peel the garlic and cut into thin slices. Wash and pluck the mint and chop roughly. Mix oil, garlic, 2 tablespoons of mint and some pepper. Wash the chops and dab dry.
2
Brush with the marinade, cover and chill for about 1 hour.
3
For the puree, peel and wash the potatoes and cut them into pieces. Cover and cook in salted water for about 20 minutes. After about 15 minutes add frozen peas and cook.
4
Wash the tomatoes. Heat a large pan. Fry the chops for about 4 minutes on each side. Season with salt. Take out and wrap in aluminium foil. Fry the tomatoes in hot frying fat while turning for about 3 minutes.
5
Sprinkle with sugar, caramelise and pour on vinegar. Season with salt and pepper.
6
Drain the potatoes and peas. Add milk and butter and mash everything roughly. Stir in the rest of the mint and season with salt. Serve everything.