Smoky Pork Chops with Baby Potatoes & Green Beans

Serves 2 (each serving contains approx 460 kcal)

INGREDIENTS

2 pork loin chops (well trimmed)

2 tsps olive oil (10g)

½ tsp smoked paprika

300g baby new potatoes

2 carrots

200g green beans

Sea salt and freshly ground black pepper

METHOD

1. Pre-heat the grill to medium and line the grill rack with tin foil. Mix the oil in a small bowl with the paprika and season lightly with salt, if using and plenty of freshly ground black pepper. Brush all over the pork chops and then arrange on the lined grill rack. Cook for 10-12 minutes, turning once until cooked through and tender. Then transfer to plates and keep warm in a low oven 110°C (225°F , gas mark ¼) to rest for 5 minutes.

2. Put the potatoes in a saucepan half lled with water, tted with a petal steamer, over a medium heat and add a pinch of salt, if using. Bring to the boil and then reduce the heat and simmer gently for 15-20 minutes or until completely tender. Meanwhile, peel the carrots and cut into thin slices. Trim the green beans and cut each one in half. Put the carrots into a saucepan tted with a steamer and tip the green beans on top. Cook for 5 minutes until all of the vegetables are tender.

3. When the vegetables are cooked, take the pork out of the oven with an oven glove and tip on the carrots and greens beans. Add the potatoes and serve at once.

Prepare Ahead Prepare the pork chops and brush with the avoured oil, then cover with cling lm and store on the bottom shelf of the fridge for up to 3 days. Prepare the carrots and green beans up to 1 day in advance and keep covered with cling lm in the fridge so that they are ready to cook.