JAMIE’S GRILLED PORK CHOPS WITH BROCCOLI, …...JAMIE’S GRILLED PORK CHOPS WITH BROCCOLI, ZINGY BULGUR & SPICY BEANS 30 mins dairy free Well done, enjoy and don’t forget to snap

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Mega simple, massively hearty and proper tasty are just a few ways to describe this cracking dish. You’ve got a perfectly cooked, super-juicy pork chop, garlicky beans with a warming chilli kick, as well as zesty bulgur wheat to freshen the whole thing up. When you’re tallying up your 5-a-day, the beans count as one portion, so teaming them with tenderstem broccoli here ticks off two of your 5-a-day – bonus! If you have any soft herbs leftover from another recipe, chop them up and stir through the cooked bulgur wheat for added flavour.

JAMIE’S GRILLED PORK CHOPS

WITH BROCCOLI, ZINGY BULGUR &

SPICY BEANS

30 mins dairy free

Well done, enjoy and don’t forget to snap it and share it! #hellojamie

For more inspiration visit jamieoliver.com& HelloFresh.co.uk

HelloFresh are proud to support the Jamie Oliver Food Foundation, registered UK charity no 1094536

CALORIES FAT SAT FAT PROTEIN CARBS SUGAR SALT FIBRE

Recipe ©

Jamie O

liver. Image ©

JOEL, photography: Jam

es Lyndsay.

757.5 Kcal 31.8 g 6.9 g 59.6 g 51.1 g 3.4 g 0.7 g 19.1 g


Allergens:

Please note: ingredients in colour are not provided in your HelloFresh box

1. Place a griddle pan over a high heat, and switch the oven to the lowest setting.

2. Bring 300ml 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 mins, or until the water has completely soaked into the wheat.

3. Once cooked, drain, finely grate in the lemon zest and squeeze in half the juice, then season to taste.

4. While the bulgur wheat is cooking, drizzle the pork chops with 1 tablespoon of olive oil, add a pinch of sea salt and black pepper and rub into the meat.

5. Place the chops onto the screaming hot griddle and cook for 8 to 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.

6. Peel and finely slice the garlic, then deseed and finely chop the chilli.

7. Heat 2 tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.

8. 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.

9. Refill the saucepan with boiling salted water and place over a high heat. Trim and add the broccoli, then cook for 2 to 3 minutes, or until al dente. Drain and steam dry.

10. Tip the broccoli into a bowl, add 1 tablespoon of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.

11. Divide the spicy beans, bulgur and broccoli between two plates, pop a pork chop on top of each portion and drizzle with the resting juices.

Nutrition per serving:

Serves 2 • 150 g bulgur wheat • 1 lemon • 2 x thick boneless higher-welfare pork chops

• olive oil

• 1 clove of garlic • 1 fresh red chilli • 1 x 400 g tin of cannellini beans • 200 g tenderstem broccoli

• extra virgin olive oil

Wheat, gluten





Recipe ©

Jamie O

liver. Image ©


es Lyndsay.

775.5 Kcal 25.9 g 6 g 64.1 g 62.3 g 4.3 g 0.2 g 24.7 g


Allergens:




3. Once cooked, drain, finely grate in the lemon zest and squeeze in half the juice, then season to taste.

4. While the bulgur wheat is cooking, drizzle the pork chops with 1½ tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat.


6. Peel and finely slice the garlic, then deseed and finely chop the chillies.

7. Heat 2½ tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.

8. 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.


10. Tip the broccoli into a bowl, add 2 tablespoons of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.

11. Divide the spicy beans, bulgur and broccoli between three plates, pop a pork chop on top of each portion and drizzle with the resting juices.


Serves 3 • 225 g bulgur wheat • 1 lemon • 3 x thick boneless higher-welfare pork chops

• olive oil

• 2 cloves of garlic • 2 fresh red chillies • 2 x 400 g tins of cannellini beans • 300 g tenderstem broccoli


Wheat, gluten





Recipe ©

Jamie O

liver. Image ©


es Lyndsay.

729.9 Kcal 28.7 g 6.4 g 59.1 g 51.9 g 4 g 0.7 g 20 g


Allergens:




3. Once cooked, finely grate in the zest from 2 lemons and squeeze in the juice from 1, then season to taste.

4. While the bulgur wheat is cooking, drizzle the pork chops with 2 tablespoons of olive oil, add a pinch of sea salt and black pepper and rub into the meat.


6. Peel and finely slice the garlic, then deseed and finely chop the chillies.

7. Heat 3 tablespoons of olive oil in a frying pan over a high heat, add the chilli and garlic and cook for 1 minute, or until softened.

8. 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.


10. Tip the broccoli into a bowl, add 2 tablespoons of extra virgin olive oil, squeeze in the remaining lemon juice, season and toss together.

11. 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.


Serves 4 • 300 g bulgur wheat • 2 lemons • 4 x thick boneless higher-welfare pork chops

• olive oil

• 2 cloves of garlic • 2 fresh red chillies • 2 x 400 g tins of cannellini beans • 400 g tenderstem broccoli


Wheat, gluten

JAMIE’S GRILLED PORK CHOPS WITH BROCCOLI, …...JAMIE’S GRILLED PORK CHOPS WITH BROCCOLI, ZINGY BULGUR & SPICY BEANS 30 mins dairy free Well done, enjoy and don’t forget to snap

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