2 or 4 pork chops, fat on or off.
Tomato Relish
Sun dried tomatoes
Potaoes
Peas
Mint
Parsley
knob of butter
Extra Virgin Olive Oil
prep and cooking time around 25 mins
Cut the unpeeled potatoes into quarters (or smaller if overly large) wash and rinse, put on to boil
Peas in a pan and bring to gently simmer
While the potatoes are cooking turn on the grill to highest heat.
Cook potatoes for about 10 mins than put the chops under the grill.
Once chops have browned on one side turn over and grill the other side, potatoes should just be coming to the boil.
Once chops are cooked on second side remove from grill. Place two or 3 sun dried tomatoes on each chop and then smother in tomato relish. Baxter's if you can get it, alternatively a good smothering of Pesto is also great. Another idea of course if you have plenty of tomatoes, onion, sweetcorn, etc, is make your own relish, there is nothing quite like home made (but today for quickness a jar was used) Return chops under the grill and continue to cook. You need to judge this yourself, we like the Pesto/ Relish just to be getting that little grilled brown crispiness to it, you may prefer just to ensure that that the Pesto/ Relish is warmed through.....
While the chops are finishing remove the potatoes and drain return to pan and add a decent knob of butter and or a dash of extra virgin olive oil and slightly crush with a fork, skins still on, sprinkle with some fresh chopped parsley.Remove the peas from the heat and drain. Again add a knob of butter and or extra virgin olive oil. Add a heaped spoonful of fresh mint mix together.
Remove chops from the heat and serve up with a nice glass of red wine
Enjoy
