Griddled pork chops with watercress salsa verde

Adding watercress to a salsa verde gives it nice peppery kick, while also having great nutritional benefits and making a standout addition to certain dishes when in season. This recipe also illustrates a quick way to cook pork chops without an oven – just make sure to keep the griddle at a nice hot heat and to turn the chops regularly.

15 mins

2

Easy

• 2x Field & Flower pork chops
• 80g watercress
• 25g basil
• 25g parsley
• 25g mint
• 1tbsp capers
• 1 garlic clove
• 1 lemon, zest and juice
• 1tbsp red wine vinegar
• Olive oil
• Salt and freshly ground black pepper (to taste)

1. Rub the pork chops in olive oil and season with salt and freshly ground black pepper.

2. Place a griddle pan on a high heat and allow the pan to get very hot before cooking.

3. Place pork chops on the griddle pan and cook for 8-10 minutes, turning every 2 minutes to ensure an even cook and colour.

4. Remove pork chops from the pan and place on a plate. Cover in tinfoil and leave to rest for 5 minutes.

5. While the pork chops are resting, place the watercress, basil, parsley, mint, garlic, capers, lemon and red wine vinegar in a food processor. Pulse well and add olive oil to loosen, then season to taste.

6. Serve the pork chops with the salsa verde on top.