Pork Chops with Lemon & Thyme

prep 20 mins cook 28–30 mins
  • finely grated rind of 1 lemon
  • 1 tablespoon chopped thyme
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 4 pork chops, about 200 g (7 oz) each
  • 1 kg (2 lb) floury potatoes, peeled and quartered
  • 200 ml (7 fl oz) double cream
  • 50 g (2 oz) butter
  • salt and pepper
  • thyme, leaves or flowers, to garnish

Mix together the lemon rind, thyme, oil, garlic and plenty of pepper and rub the mixture over the pork chops. Set aside.

Meanwhile, cook the potatoes in lightly salted boiling water for about 20 minutes or until soft. Drain, return to the pan and mash. Add the cream, butter and seasoning and use a electric hand-held whisk to beat until smooth.

Heat a dry frying pan over a medium-high heat and cook the pork chops for 4–5 minutes on each side, depending on their thickness, until cooked and golden.

Remove the pork from the heat and leave to rest for 1–2 minutes before serving garnished with a few thyme leaves or flowers and accompanied by the fluffy mash.

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