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Saturday 13 November 2021

Saturday's 'Bash and Smash' Meal : Low In Carbs

Yes, you too can have a smashing time - when you are preparing and cooking this lovely dish. You can 'bash and smash', or if you prefer just 'crush' the broad beans, just before serving with the lovely tasting pork chops.

Serves Two
11g carbs per serving
1 tsp finely chopped rosemary
1 garlic clove, crushed
juice of ½ lemon, plus wedges to serve
2 tbsp olive oil
2 pork chops
1kg broad beans (about 300g podded weight)
a handful of mint leaves

1. Mix the rosemary, garlic, lemon juice and olive oil and season with salt and pepper. Spread over the pork and leave to marinate while you pod the broad beans.
2. Get a griddle pan/grill smoking hot, shake any excess marinade off the pork chops and griddle/grill for 3-5 minutes on each side, brushing with any extra marinade as you go. Meanwhile, bring a pan of salted water to the boil.
3. Rest the pork chops while you cook the beans for 3 minutes in simmering water. (Use fresh beans if possible, frozen if not - follow cooking instructions on packet). Drain and crush with a potato masher. Stir in a handful of roughly torn mint; season. Serve the smashed beans with the pork chops, a lemon wedge and an extra drizzle of oil.
Recipe idea from James Ramsden

Some Broad Bean Facts
A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most soils and climates. They're a great source of protein and carbohydrates, as well as vitamins A, B1 and B2. In the US, they're known as fava beans.
Choose the best
Buy broad beans as fresh as possible; pods should be firm and crisp. Avoid any that feel soft, with pockets of air inside.
Prepare it
Broad beans should be podded, unless they are very young and tender. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out.
To double pod - or remove the thin skin that covers each individual bean - use your nail to slit the skin, then pop out the bright green bean.
Try French bean, flat bean, fava bean.
More about broad beans here

Some other recipes you may like
Baked Ratatouille with Butter Bean Mash - see here
Sausages with tomato, leek and butter bean mash - see here

Will you be trying one of these recipes soon?

~wishing you happy November days~

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken 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


DVArtist said...

Oh I would love to eat this.

Christine said...


Kay said...

Gosh! I haven’t had pork chops in such a long time. This look wonderful!

J.P. Alexander said...

Ricas chuletas, me encantan las habas te mando un beso y gracias por la receta.

Angie's Recipes said...

That pork chop looks so juicy and yummy :-)

Linda said...

It looks good!

Elephant's Child said...

Not for me. I hope that you and Eddie love it.

Valerie-Jael said...

This looks great! Enjoy your weekend! Valerie

Jo said...

It looks delicious. Broad beans are something I rarely buy, not one of my favourite veg.

Breathtaking said...

Hell Jan,:=) This is my kind of food, I would enjoy this meal immensely.

eileeninmd said...


I would try this recipe, looks delicious.
Have a happy weekend!

Jenn Jilks said...

I thought of you as I did a one pot meal. Fish, layered on peppers and rice. I was so proud. I haven't felt like cooking.

Laura. M said...

Rica receta Eddie. Me gustan las habas.
Buen fin de semana para Todos.
Un abrazo.

Luiz Gomes said...

Boa tarde. Que vontade de provar essa delícia. Bom final de semana com muita paz e saúde.

CJ Kennedy said...

Looks like a nice change of pace from the usual pork chop recipe.

Bleubeard and Elizabeth said...

I would actually prefer the Baked Ratatouille with Butter Bean Mash. It looks much better than the pork chop.

William Kendall said...

I'd skip the beans, but everything else suits me.

Conniecrafter said...

we just had pork chops today :)

Jeanie said...

That looks tasty. Love pork chops!

Divers and Sundry said...

I enjoy pork chops, and this'll make for a change. Thanks!

Snowbird said...

I do love broad beans!xxx