Ingredients

• 2 x 150g/5½oz pork chops
• bones removed and fat trimmed off
• 1 tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tbsp sea salt
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 1 tbsp olive oil
• ½ onion
• finely sliced
• 200g/9oz new potatoes
• boiled until tender and drained
• 50g/1½oz broad beans
• blanched
• skins removed
• 50g/1½oz unsalted butter
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 50g/1½oz unsalted butter
• 1 tbsp olive oil
• 2 garlic cloves
• finely chopped
• 50ml/2fl oz white wine
• 1 orange
• juice only
• 1 tbsp olive oil
• 2 orange slices

Directions

• For the peppered pork
• place the pork chops between two sheets of cling film and flatten with a meat mallet or rolling pin.
• Place the peppercorns
• coriander seeds and salt into a pestle and mortar. Grind together
• then place the spice mixture into a bowl. Add the parsley and stir well. Rub the spice mixture all over the pork.
• Heat the oil in a frying pan and cook the pork for 3-4 minutes on each side
• or until completely cooked through. Remove from the pan and leave to rest.
• For the potato and bean mash
• heat the oil in a pan and gently fry the onion until softened.
• Place the cooked potatoes into a large bowl with the broad beans and butter and mash together using a potato masher. Add the chives
• season with salt and freshly ground black pepper and mix well.
• For the citrus garlic sauce
• heat the butter and oil in a pan and gently fry the garlic for one minute.
• Add the wine and orange juice and simmer until reduced by half.
• For the caramelised oranges
• heat the oil in a frying pan and cook the orange slices for a minute on each side
• until caramelised.
• To serve
• place the potato and bean mash onto plates and top with the peppered pork. Drizzle over the sauce and top with the caramelised orange slices.