Warm pork, green bean, pea and tomato salad
Recipe by Debsxx
Ingredients
For a healthier option try this recipe using turkey scallops instead of pork chops or choose a lean pork chop and grill rather than fry
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200g tomatoes, quartered
2 cloves of garlic, peeled and sliced
1tbsp Balsamic vinegar
3tbsp olive oil
Small bunch of rosemary
Small bunch of sage
Salt and pepper
400g new potatoes, sliced
For the pork
2tbsp olive oil
4 pork chops, seasoned with salt and pepper
150g green beans, trimmed and snapped in half
150g fresh peas, shelled (approx. 500g unshelled)
Prep. Time → 10 mins min
Cook Time → 25 mins min
1. Method
2. Preheat the oven to 180°C /350°F.
In a medium-sized bowl mix together the tomatoes, garlic, Balsamic vinegar, olive oil, rosemary and sage, then place on a non stick baking tray and season with salt and pepper, put in the oven for 15 to 20 minutes or until the tomatoes have reduced in size by half. Once cooked remove from the oven and leave in a warm place.
While you are waiting for the tomatoes to cook, put the potatoes in a medium sized pan, cover with cold water, and lightly salt. Bring to the boil, and then simmer for 10 to 15 minutes until cooked. Drain and keep in a warm place.
Heat the olive oil in a medium sized non-stick frying pan and cook the pork chops on both sides for 4 minutes until golden brown and the juices run clear.
In the meantime bring a medium-sized pan of salted water to the boil, then cook the green beans and peas for 2 minutes, drain and set aside.
In a large bowl mix together the tomatoes, potatoes, green beans and peas, then divide between 4 warm plates with the pork chops and serve.
main courses November 20, 2011 22:24
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