- 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
- 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.