Pork and green beans
The weather is getting warmer but every so often a cold day still hits us which is when this simply cooked pork chop would be just right. It is served with fresh green beans and Greek inspired roast potatoes that are packed with flavour (lemon, thyme, garlic and onions).
- 4 roasting potatoes, cut into eight pieces
- 1 onion, finely diced
- 1 lemon, zest and juice
- 2 garlic cloves, minced
- 2 tsp Gregg’s Rubbed Thyme
- 4 pork loin chops
- 1 bag green beans, top and tail
- 100g Mainland Creamy Feta, small dice
- 2 tbs Dijon mustard (optional)
- ALSO NEED: salt, pepper, olive oil
- Preheat the oven to 180◦C
- Put the potatoes on to boil and cook until about ⅓ cooked. Peeled or not as you prefer.
- Then drain them well and add the onion, lemon, garlic, thyme, a good glug of olive oil, salt, pepper and gently shake to fluff up the outside of the potatoes and cover them in oil. This fluffiness is what makes great the roast potatoes.
- Place on an oven tray and roast for 35 minutes or until cooked and golden. Turn if needed so the onion doesn’t burn.
- Cut the skin from the chops and remove some/all of the fat. Place the skin in the oven to cook with the potatoes.
- Heat a pan on med high and cook the pork chops until done.
- Place the beans on an oven tray. Drizzle some olive oil over the beans, and roast for 10 minutes or until just starting to brown. Then remove from the oven and keep warm.
- Serve the pork with the potatoes, beans and some crackle on the side.
- Crumble over some feta and enjoy. Alternatively you can serve with a tsp of Dijon mustard.
• You can substitute oregano for the thyme.
• Leaving the potato skins on retains a lot of goodness.
• If you aren’t a fan of feta try some mustard instead.