Ingredients
butter
1 small onion , halved and sliced
70g pancetta cubes (or chopped bacon)
200g frozen peas
75ml chicken stock
1 tsp Dijon mustard
1 Little Gem lettuce , shredded
2 thick-cut pork chops
olive oil
Method
Heat a knob of butter in a pan then cook the onion and pancetta until soft. Add the peas and chicken stock and simmer gently for 3 minutes. Stir in the mustard and lettuce and cook until wilted.
Heat a griddle (chargrill) to very hot. Rub the steaks all over with a tbsp olive oil then season very well on both sides. Sear the chops for about 4-5 minutes on each side or until cooked through. Turn the chops on the side and then sear the fat as well to crisp it up. Serve with the braised peas and some extra mustard.