EARTHY AND SHARP
Succulent pork chops, drizzled in fresh lemon juice, make a tasty summer supper when paired with crunchy chargrilled spring greens. In season now, delicately flavoured asparagus, together with tender broccoli and baby lettuce and cabbage, are accompanied by a tangy herb mayonnaise to cut through the richness of the pork. To serve 4: Preheat the oven to 160°C/gas mark 3. In a large bowl, season 2 egg yolks with sea salt and black pepper, then whisk for 1 min until creamy. Add 1 tsp olive oil and whisk in. Repeat nine more times until the mixture begins to thicken. Slowly whisk in 150ml olive oil, then add 1 tbsp each of chopped fresh dill, chives, basil and the juice of half a lemon. Leave to chill. Preheat a griddle pan to hot. Brush 4 trimmed, boneless pork chops with 2 tbsp olive oil and season with pepper. Turn the hob to medium and griddle for 4 mins on each side until cooked through and charred. Transfer to a piece of tin foil, squeeze over the juice of 1 lemon and wrap up tightly. Place in the oven to keep warm. Lightly brush 200g trimmed asparagus, 150g tenderstem broccoli, 2 halved pak choi and 2 halved baby gem lettuces with olive oil, and season with pepper, then cook on the griddle for 4 mins, turning regularly. This may have to be done in batches. Place the vegetables and chops on a serving plate, and season. Transfer the mayonnaise to a dipping pot and drizzle with olive oil. Serve immediately.