Lemon & Thyme Pork
A pork chop in a delicious citrus and herb marinade, served with bashed potatoes and peas.
- 1 x small baking potato, cut into 3cm cubes
- 1/2 lemon, zest and juice
- 1 pork chop
- 50g of frozen peas
- 2 tsp olive oil
- 1/2 tsp dried thyme
- 1 x small garlic clove, finely chopped
- 1 tsp margarine/butter
- 1/4 tsp English mustard
- 1 tsp milk
- Serves: 1
- Course: Main Course
- Preparation time: 5 mins
- Cooking time: 15 mins
- Price per person: £2.19
- Store cupboard: Typical
- Calories per serving: 1032
- 5-a-day per serving: 0.6
- Print Recipe
- Mix the lemon zest, lemon juice, thyme, garlic and olive oil in a bowl to make the marinade. Season with salt and pepper. Coat the pork in the marinade and leave to absorb the flavour.
- Cook the potato in lightly salted boiling water for 10 minutes in a small saucepan with a lid. After 5 minutes cook the peas in a separate saucepan according to the packet instructions. Drain well.
- Meanwhile, preheat the grill and place the pork chop on a baking tray. Cook for 8-9 minutes, or until thoroughly cooked, turning halfway through. Set aside and keep warm.
- Drain the potatoes, add the milk, margarine/butter and mustard and season generously. Place the lid back on the saucepan, and holding it firmly in place, shake the potatoes (with gusto) in the pan so that they get a good 'bashing' and their outer surfaces break down (and combine with the butter, etc., to create a creamy sauce), but the main bulk of the potatoes are left intact.
- To serve, place the pork chop on a plate, with the bashed potatoes and peas on the side.
Make the marinade ahead of time to allow the pork chop to absorb all the flavours.
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