60g (2 1⁄4oz) butter
1 large red chilli, de-seeded
1 garlic clove, peeled
1 lime, juiced and zested
12 large mint leaves, plus extra small ones to garnish
1 apple, peeled and cored (Granny Smiths works well)
4 pork chops
30ml (2 tbsp) olive oil
1. Put the butter, chilli, garlic, lime zest and mint into a food processor, and blitz to combine. Chop the apple into quarters and coarsely grate onto a plate, then drizzle over the lime juice.
2. Using scissors, snip into the fat around the edge of each pork chop (this helps it to crisp) and season. Warm a large non-stick frying pan over a high heat. Add the oil and a third of the mint butter. Once melted, add the pork, reduce the heat to medium and cook for 6 minutes on each side, or until brown and no pink meat remains.
3. Remove the pork to a board and cover with foil to rest. Wipe the pan with some kitchen paper, then return it to the heat. When hot, add the remaining mint butter, the apple and any juice. Stir-fry for 1 minute, stirring well until the apple is coated in the mint butter but not losing its colour.
4. Place the pork onto warmed plates, then spoon over the apple and buttery cooking juices. Scatter a few mint leaves over, to garnish.
Carbohydrate 3.2g Protein 24.2g Fibre 0.6g Fat 64g
Serve with vegetables of your choice ... we like green beans
A variety of recipe ideas are in this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan