The veg really make this dish and all in season right now. Blanch all the vegetables individually before you get going with everything else and cook them until just done, then drain in a colander and rinse with cold water to stop them cooking further.
Wine Suggestion: chosen for no other reason than it was in the fridge – a bottle of Olim Bauda Gavi di Gavi which we found a little fuller than other Gavi we’ve had recently and a good match. A fortuitous choice.
Barbecued pork chops with mustardy greens – serves 2
- a knob of butter
- a small onion, sliced
- 75ml white wine
- 2 tsp wholegrain mustard
- 4 tbsp double cream
- 2 thick-cut pork chops
- 75g mangetout, blanched
- 75g green beans, blanched
- a handful of peas, blanched
When you get home from the butchers, take the pork chops out of their wrapping and season all over with fine sea salt (we use kosher salt). Leave in the fridge but take them out a good half hour or more before you want to cook them.
Heat the knob of butter in a frying pan, then cook the onion until soft. Add the wine and simmer for a minute before adding the mustard and cream. Simmer for another few minutes.
Heat a barbecue to very hot. Rub the chops with oil and season generously. Cook for about 4-5 minutes on each side or until cooked through. Turn on the side and sear the fat also. Rest for a few minutes while you finish the veg.
Reheat the sauce and stir in the blanched vegetables until piping hot. Season, then spoon the veg onto warm plates and top with a chop.
(Original recipe by Janine Ratcliffe in Olive Magazine, July 2013)
Jono & Jules do food & wine 
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