Landscape (UK) - - In The Kitchen -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.