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Grilled pork chops
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Total Time:
30 minutes
Beans and tenderstem broccoli team up to check off two of your 5-a-day.
Ingredients:
  • 300g bulgur wheat
  • 2 lemons
  • 4 thick boneless higher-welfare pork chops
  • olive oil
  • 2 cloves of garlic
  • 2 fresh red chillies
  • 2 400g can cannellini beans
  • 400g tenderstem broccoli
  • extra virgin olive oil
Instructions:
  • Preheat a griddle pan over high heat and set the oven to low. Cook bulgur wheat in 800ml of boiling salted water in a medium pan for 20 minutes until tender, adding more water if needed. Grate zest from 2 lemons, squeeze in juice from 1, season to taste. Drizzle pork chops with 2 tablespoons of olive oil, season with salt and pepper, then cook on the hot griddle for 8 to 10 minutes, turning every 2 minutes. Transfer to a plate, cover with foil, and keep warm in the oven. Slice garlic, deseed and chop chillies. Heat 3 tablespoons of olive oil in a frying pan, cook garlic and chilli for 1 minute. Drain and add cannellini beans and cooked bulgur. Stir well, adjust seasoning, and keep warm over low heat. Boil salted water in a saucepan, cook broccoli for 2 to 3 minutes until al dente. Drain and dry. Toss broccoli with 2 tablespoons of olive oil, remaining lemon juice, season. Divide beans, bulgur, and broccoli onto plates, top each with a pork chop, and drizzle with pan juices.

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