Pork Chops with Minted Pea Puree


July 31, 2017

Pork chops are a classic family favourite. In this recipe, they are brought to life using quick

and easy shortcuts like canned potatoes and peas to make a colourful family meal in just

over half an hour.

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 20 mins
  • Cook: 15 mins
  • Serves: 4 Servings


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).

Nutritional information

Energy (kcal) 464
Fat (g) 17
Sat fat (g) 4
Carbs (g) 33
Sugar (g) 6.5
Fibre (g) 7.5
Protein (g) 41
Salt (g) 1.4



2 x 300g canned garden peas, drained

3 x 300g canned peeled new potatoes, drained and roughly chopped

3 tbsp reduced fat crème fraiche

1 tbsp chopped fresh mint or 2 tsp mint sauce

3 tbsp rapeseed oil

2 garlic cloves, finely chopped

200g cherry tomatoes, sliced in half

1 bunch spring onions, sliced

4 pork chops

Salt and black pepper to taste


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