Tender Pork Chops with Creamy Mashed English Peas perfect served alongside some roasted baby potatoes and garlic green beans.
4 small pork loin chops (all visible fat removed), approx 400g/14oz
1 cup of fresh shelled English peas
3 laughing cow lights (4.5 syns)
pinch of garlic powder
cooking oil spray
salt and black pepper
Season chops with a little salt and black pepper.
Spray a frying pan over a medium heat with some cooking oil and add the pork chops. Cooking on each side until nice and golden.
In the meantime add the shelled peas to a another frying pan, cover lightly with the stock (just enough to cover them fully) and place over a medium heat and simmer for approx 8 (until tender and a lovely bright green colour).
Add the laughing cow lights one at a time, plus a pinch of garlic powder, stirring as you do, so they melt into the peas.
When all laughing cow lights are added, you can start to roughly mash up the peas, either rustic style with a potato masher or by using a blender or immersion blender.
Serve the pork chops topped with the creamy mashed peas and choice of sides.