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Juicy pan-fried pork chops topped with a fresh, zesty gremolata of lemon zest, parsley, thyme, basil and garlic, served with tender broccoli and green beans. It’s a simple, speedy dinner that’s full of fresh flavour. Lean pork provides plenty of protein, and the green vegetables add fibre and vitamins.
Pork chops
Gremolata
To serve
1.
Pat the pork chops dry and season with the salt and pepper.
2.
Heat the olive oil in the frying pan over a medium-high heat.
3.
Cook the chops until golden and cooked through with no pink juices (4–5 minutes each side for chops around 2cm thick). If you have a thermometer, it should read 75c. Transfer to a plate, cover loosely with foil and rest.
4.
Add the broccoli, green beans and 4 tbsp water to the same pan, stirring to lift any golden bits from the bottom. Cover and cook until the vegetables are tender and bright green (5–6 minutes).
5.
Meanwhile, mix all the gremolata ingredients.
6.
Return the chops and any resting juices to the pan, spoon over the gremolata and serve.
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Storage information
Best enjoyed immediately. Leave to cool, then cover and refrigerate the pork and vegetables for up to 2 days. Reheat until piping hot all the way through. Make the gremolata fresh. Freeze the cooked pork for up to 3 months; defrost overnight in the fridge.
Tip
Bigger appetites: Serve with 250g new potatoes, boiled in their skins and shared between 2.
Cost-saving tips
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