free range pork chops with mango and couscous salad and green sauce
Chef’s note: We have some of the best pork in the world here in East Anglia, and pork chops make a satisfying meal. We have paired them with the fresh flavours of mango, feta, and an herbaceous green sauce for a fresh summer meal. We have cooked the pork chops on the hob but you can just as easily cook them on the barbeque to make the most of the summer weather.
- 2 free range pork chops
- 1 bunch asparagus (if available)
- Olive oil (for cooking)
- couscous
- 3 sprigs of mint
- 8 basil leaves
- small handful of flat leaf parsley
- 1 mango (peeled and diced into cubes)
- 100 grams feta
- 6 cherry tomatoes (hlaved)
- salt & peper
- 3 sprigs of mint
- small handful of flat leaf parsley
- 15 basil leaves
- handful of corainder
- 1 teaspoon sugar
- 30 milliliters white wine vinegar
- 90 milliliters olive oil
- juice of 1 lime
- 1 clove garlic
- chilli (to taste, I used ½ and removed the seeds)
- 1 spring onion
- 60 milliliters water
To make the salad, prepare the couscous as per the packet instructions for two portions.
Once it is cool, finely chop the herbs, prepare the mango, and crumble the feta. Add everything to the couscous, including the tomatoes, and mix well. Season to taste with salt and pepper. Set aside.
When it comes to cooking the pork, treat it like a steak. Season with sea salt and fry in a heavy pan over a medium-high heat for 15 minutes, turning every couple of minutes until golden and cooked through. Set aside to rest.
While the pork rests, toss the asparagus with olive oil, salt and pepper and fry for 4-5 minutes until they begin to charr. Remove from the pan.
To make the green herb sauce, place all the ingredients for the sauce in a blender and blitz until smooth.
Cut the pork chop off the bone and slice through for easy eating. Don’t throw the bone away – pick it up and give it a chew as the rib meat is some of the most delicious!
Plate up the pork and asparagus on the salad and drizzle with the sauce.
Dig in.