1To make the pea puree: cook the peas in a pan of water for 3-4minutes then drain well, place the peas a blender with the crème fraiche and the mint and puree until smooth. Lightly season with a pinch of salt and black pepper.
2Heat 2 tbsp of the oil in large pan, add the potatoes and fry over a high heat for 10 minutes or until the potatoes are starting to brown, reduce the heat then add the garlic, tomatoes and spring onions and cook for a further 10mins. Lightly season.
3Brush the pork chops with the remaining oil, then place into a hot pan and cook for 4 minutes either side or until cooked through. (To check that the pork is cooked insert a sharp knife into the thickest part of the meat, if the juices are clear then the pork is cooked).
Sat fat (g)
2 x 300g canned garden peas, drained
3 x 300g canned peeled new potatoes, drained and roughly chopped