Ingredients:
- 2 pork chops
- 200g baby potatoes, diced
- 3 garlic cloves, peeled and halved
- 250g spring greens, washed, de-stemmed
- 100ml double cream
- 100ml water
- 1 sprig of rosemary
- 1 sprig of thyme
- 10g butter
- Sea salt flakes
- Black pepper
- Olive oil
Serve 2
Instructions:
1. Preheat the oven to 180°C with the fan on.
2. Heat an oven-proof frying pan with olive oil over medium heat. Fry the spring greens until they are soft and tender. Season with salt and set aside.
3. Season one side of the pork chops with salt and pepper, then brush olive oil on the other side.
4. Heat the frying pan over medium heat and fry the pork chops until they are golden brown. Add garlic, rosemary, thyme, and butter to the pan. Baste the pork chops a few times until they are fully cooked. Remove the pork chops from the pan and let them rest on a rack.
5. Pour the diced baby potatoes into the same pan and stir well. Add water or white wine to deglaze the pan, then put the pan into the oven to roast for about 20 minutes, or until the potatoes are cooked.
6. Take the pan out of the oven and put it back on the hob over low heat. Add double cream and stir well. Put the pork chops and spring greens back in the pan and stir everything together, making sure everything is coated with the sauce. Put the pan back in the oven and roast for another 10 minutes.
Serve the dish in the frying pan.
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