30 mins
Not Too Tricky
serves 4
About the recipe
Mega simple, massively hearty and proper tasty are just a few ways to describe this cracking dish. You’ve got a perfectly cooked, super-juicy pork chop, garlicky beans with a warming chilli kick, as well as zesty bulgur wheat to freshen the whole thing up. When you’re tallying up your 5-a-day, the beans count as one portion, so teaming them with tenderstem broccoli here ticks off two of your 5-a-day – bonus! If you have any soft herbs leftover from another recipe, chop them up and stir through the cooked bulgur wheat for added flavour.
Ingredients
300g bulgur wheat
2 lemons
4 x thick boneless higher-welfare pork chops
olive oil
2 cloves of garlic
2 fresh red chillies
2 x 400g tins of cannellini beans
400g tenderstem broccoli
extra virgin olive oil
Method
When you’re tallying up your 5-a-day, the beans count as one portion, so teaming them with tenderstem broccoli here ticks off two of your 5-a-day – bonus!
- Place a griddle pan over a high heat, and switch the oven to the lowest setting.
- In a medium pan, cook the bulgur wheat in 800ml of boiling salted water for 20 minutes, or until tender – top up with extra water, if needed.
- Once cooked, finely grate in the zest from 2 lemons and squeeze in the juice from 1, then season to taste.
- While the bulgur wheat is cooking, drizzle the pork chops with 2 tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat.
- Place the chops onto the screaming hot griddle and cook for 8 to 10 minutes, or until cooked through, turning every 2 minutes. Transfer to a plate, cover with tin foil and place in the oven to keep warm.
- Peel and finely slice the garlic, then deseed and finely chop the chillies.
- Heat 3 tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.
- Drain and add the cannellini beans, along with the cooked bulgur. Stir well to coat, check the seasoning and keep warm over a low heat until needed, stirring regularly.
- Refill the saucepan with boiling salted water and place over a high heat. Trim and add the broccoli, then cook for 2 to 3 minutes, or until al dente. Drain and steam dry.
- Tip the broccoli into a bowl, add 2 tablespoons of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.
- Divide the spicy beans, bulgur and broccoli between four plates, pop a pork chop on top of each portion and drizzle with the resting juices.
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