AuthorJamie OliverPlace a griddle pan over a high heat, and switch the oven to the lowest setting.
Bring 600ml of water to a boil in a pot with a pinch of salt. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 minutes, or until the water has completely soaked into the wheat.
Once cooked, add lemon zest and the juice from 1 lemon, then season to taste.
While the bulgur wheat is cooking, drizzle the pork chops with 2 tbsp 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 8-10 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.
Heat 3 tbsp 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 2-3 minutes, or until al dente. Drain and steam dry.
Tip the broccoli into a bowl, add 2 tbsp 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.
Ingredients
Directions
Place a griddle pan over a high heat, and switch the oven to the lowest setting.
Bring 600ml of water to a boil in a pot with a pinch of salt. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 minutes, or until the water has completely soaked into the wheat.
Once cooked, add lemon zest and the juice from 1 lemon, then season to taste.
While the bulgur wheat is cooking, drizzle the pork chops with 2 tbsp 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 8-10 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.
Heat 3 tbsp 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 2-3 minutes, or until al dente. Drain and steam dry.
Tip the broccoli into a bowl, add 2 tbsp 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.