30 mins
Not Too Tricky
serves 4
About the recipe
When you’re tallying up your 5-a-day, the beans count as one portion, so teaming them with tenderstem broccoli here ticks off two of your 5-a-day – bonus!
Ingredients
300g bulgur wheat
2 lemons
4 x thick boneless higher-welfare pork chops
olive oil
2 cloves of garlic
2 fresh red chillies
2 x 400g tins of cannellini beans
400g tenderstem broccoli
extra virgin olive oil
Top Tip
If you have any soft herbs leftover from another recipe, chop them up and stir through the cooked bulgur wheat for added flavour.
Method
- Place a griddle pan over a high heat, and switch the oven to the lowest setting.
- In a medium pan, cook the bulgur wheat in 800ml of boiling salted water for 20 minutes, or until tender – top up with extra water, if needed.
- Once cooked, finely grate in the zest from 2 lemons and squeeze in the juice from 1, then season to taste.
- While the bulgur wheat is cooking, drizzle the pork chops with 2 tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat.
- Place the chops onto the screaming hot griddle and cook for 8 to 10 minutes, or until cooked through, turning every 2 minutes. Transfer to a plate, cover with tin foil and place in the oven to keep warm.
- Peel and finely slice the garlic, then deseed and finely chop the chillies.
- Heat 3 tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.
- Drain and add the cannellini beans, along with the cooked bulgur. Stir well to coat, check the seasoning and keep warm over a low heat until needed, stirring regularly.
- Refill the saucepan with boiling salted water and place over a high heat. Trim and add the broccoli, then cook for 2 to 3 minutes, or until al dente. Drain and steam dry.
- Tip the broccoli into a bowl, add 2 tablespoons of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.
- Divide the spicy beans, bulgur and broccoli between four plates, pop a pork chop on top of each portion and drizzle with the resting juices.
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