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Delicious pork chops with roast potatoes and mashed green peas
main course, spring snacks, grill, light summer
Brushing the soft pork chops with herbs dipped in melted butter will make them juicy and fragrant, perfect with roughly chopped roast potatoes and sweet mashed green peas.
Preparation
45 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Drizz the pork chops with Vegeta No MSG Grill. Arrange in a tray, cover with a couple of spoons of oil and leave in the fridge to marinate for about 2 hours. Remove from the fridge and leave at room temperature for at least 35 minutes before cooking. In the meantime, peel the potatoes, cut in half and then each half potato in quarters, add to a pot of boiling salted water, and cook for 7 minutes. Drain and put on the side until you are ready to grill. Cook green peas in boiling water for 5 minutes, drain and lightly mash, adding 30 grams of butter and 2 spoonfuls of mascarpone cheese. Stir to blend. Cook the chops on the hot grill on both sides, allowing about 7 minutes for each side. Firmly tie a sprig of rosemary and sage leaves with a piece of string or thread and use as a brush to baste the chops with melted butter until the pork is a nice golden colour.
Advice
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