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Lemon roasted pork chops with a warm aubergine and potato salad

Prep time 30 mins to 1 hour
Cook time 30 mins to 1 hour
Serves 2
by Ed Baines

From Saturday Kitchen

Method


  1. Grind the fennel seeds.

  2. Mix with finely chopped fennel, apple, sage, lemon and lemon juice.

  3. Add oil, salt and freshly ground black pepper.

  4. Heat the oil. Add the wedges of aubergine.

  5. Cook slowly, approximately four minutes.

  6. Place the cubed potatoes into a pan of boiling water and cook until soft, approximately eight minutes, and drain.

  7. Add chilli, garlic and onion to the aubergine, cook for three minutes and take off the heat. Place the hot potatoes in a mixing bowl with the vinegar, olive oil, basil and squashed cherry tomatoes. Pour over the aubergines and their juices. Mix.

  8. Grill the pork on both sides and then roast at 180C/350F/Gas 4 for ten minutes with the lemons.

  9. Serve with the salsa and the warm salad.

Ingredients

  • 2 tsp fennel seeds
  • 1 bulb fennel
  • 2 Cox's apples, finely chopped
  • 12 sage leaves, finely chopped
  • juice and fruit of 1 lemon
  • 8 tbsp olive oil
  • salt
  • freshly ground black pepper
  • 2 pork chops

For the roast lemon

  • 2 lemons cut into quarters
  • 2 tsp demerara sugar
  • pinch of salt
  • 2 tsp olive oil

For the aubergine and potato salad

  • 2 aubergines, cut into wedges
  • 2 red or Maris Piper potatoes, cubed
  • 2 red onions
  • 2 small bunches basil
  • 2 red chillies
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 8 tbsp olive oil
  • 8 cherry tomatoes
  • salt
  • freshly ground black pepper

Shopping List

Lemon roasted pork chops with a warm aubergine and potato salad

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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