Photograph: Dan Jones
- 1 tsp finely chopped rosemary
- 1 clove garlic, crushed
- juice of ½ lemon, plus wedges to serve
- 2 tbsp olive oil
- 2 pork chops
- 1 kg broad beans (about 300g podded weight)
- 1 handful of mint leaves
Mix the rosemary, garlic, lemon juice and olive oil and season with salt and pepper. Spread over the pork and leave to marinate while you pod the broad beans.
Get a griddle pan smoking hot, shake any excess marinade off the pork chops and griddle for 3-5 minutes on each side, brushing with any extra marinade as you go. Meanwhile, bring a pan of salted water to the boil.
Rest the pork chops while you cook the beans for 3 minutes in simmering water. Drain and crush with a potato masher. Stir in a handful of roughly torn mint; season. Serve the smashed beans with the pork chops, a lemon wedge and an extra drizzle of oil.