Weeknight Summer Pork Chops

Healthy, quick and easy to cook and the perfect base for a whole host of flavours, pork chops are our go-to Wednesday night supper! We asked Paul Matthews, head chef at Darts Farm for his favourite way to serve these weeknight heroes.

"In summer, I like to grill chops and serve with a warm pearl barley salad, smashed avocado and caramlised apple. Here's my recipe..." - Paul Matthews

Difficulty:

Prep time: 10 mins

Cook time: 25 minutes

Serves: 2

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Nutrition per serving

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Ingredients

2 pork chops
150g pearl barley
½ apple, sliced
¼ roasted butternut squash
2 sun-blushed tomato halves
6 Kalamata olives
2.5ch=m fresh red chilli, finely chopped
½ lime, zest and juice
1 avocado
2tsp demerara sugar
3 sage leaves
3 sprigs fresh coriander
Avocado oil
Salt and pepper

Method

Wash the pearl barley in cold water, then put in a pan, cover with water and cook for approximately 25 minutes or until the grains have swollen.
Season the pork chop with a little sea salt and cracked black pepper. To prevent your rind from curling up, ask your butcher to score it.
Place under a hot grill for approximately 4-5 minutes on each side, depending on thickness
Cover the apple with the sugar and caramelise under the grill.
Warm the barley through then chop the sun-blushed tomatoes, olives and roasted butternut squash and sage into the barley, seasoning if required and finishing with avocado oil.
Cut the avocado in half, remove the stone and scoop out of the skin. Add to a bowl with the chilli, lime juice and zest and coriander. Smash together using the back of a fork.
Arrange the warm barley salad on a plate. Place the rested pork chop topped with the caramelised apple. Quenelle the avocado on top and serve.