I first cooked this whilst back at my mum's house, as she's a great person to test recipes on. Being a fantastic cook herself she's a hard person to please and will tell me exactly what she thinks. Luckily for me she loved this one!
This is a great summer recipe - fire up the barbecue and get griddling, and with more imagination than just shitty supermarket burgers and sausages!

To feed two you'll need:

Marinade

  • 2 pork chops
  • 2 tbsp olive oil
  • few stalks of thyme and rosemary, finely
    chopped
  • lemon, zested
  • black pepper, 1/2 tsp
  • 2 cloves garlic, smashed

Salad

  • 1 courgette, cut into thin 1cm strips
  • 8 asparagus spears
  • 4 spring onions
  • 300g new potatoes
  • 1 little gem
  • 100g frozen peas
  • 100g broad beans, double podded
  • handful of basil and mint

Dressing

  • 50ml olive oil
  • juice of half a lemon
  • 1 tsp English mustard
  • 1 tsp runny honey
  • salt and pepper

Mix all of the marinade ingredients together and add the pork chops. Marinade for as long as possible, preferably overnight. Remove the chops from the fridge an hour before cooking, so they can temper.
When your barbecue is nice and hot, toss the courgette, asparagus and spring onions in a tbsp of oil and season well. Lay on your grill and grill until each is nicely charred.

Put your potatoes onto cook in a pan of cold water, bring up to the boil and cook until tender. Blanch and pod your broad beans, and blanch your peas, refreshing these in iced water so they don't overcook.
Meanwhile whisk together all of the dressing ingredients and set this aside.
Once your potatoes are cooked, half or quarter them, depending on their size, and add them to the dressing along with all of the vegetables, so that they can absorb all of those flavours whilst warm, along with your broad beans and peas.
Remove the pork chops from the marinade and season really well. Place straight onto the grill, cooking for 3-4 minutes on each side and basting with the marinade.

Leave these to rest on a plate while you assemble the salad.
Lump up your little gem into nice big pieces, and roughly chop your herbs for bursts of freshness, toss everything together really well and serve with the pork chop.

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