Crispy Flour-Dusted Pork Chops with Baby Potatoes & Lemon Fine Green Beans
Crispy flour-dusted pork chops served with golden baby potatoes and zesty lemon fine green beans—a hearty, flavour-packed meal perfect for any night of the week.
What you'll need:
• 4 SPAR pork chops
• 3–4 tbsp SPAR plain flour
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp mixed herbs
• Olive oil
• 500g The Greengrocer’s baby potatoes
• 40g Parmigiano Reggiano
• 1 pack The Greengrocer’s Fine beans
• Juice of ½ The Greengrocer’s lemon
• Salt & pepper
Method:
• Preheat oven to 200°C (180°C fan).
• Halve larger baby potatoes so they’re even in size. Parboil in salted water for 10 minutes. Drain well and let steam dry for 5 minutes. Toss with olive oil, salt, pepper, and herbs.
• Add parmigiano Reggiano on a baking tray, place the baby potatoes on top. Roast for 15 minutes until golden and crispy. For extra crispiness: lightly squash them with the back of a spoon before roasting.
• Flatten your pork chops and dry with kitchen paper.
• Mix flour with paprika, garlic powder, thyme, salt, and pepper.
• Coat each chop evenly in the seasoned flour. Shake off excess.
• Heat butter and oil in a frying pan over medium heat.
• Fry chops for 4–5 minutes per side. They should be golden and crispy outside. Internal temp should reach 63°C, or juices run clear. Rest for 5 minutes before serving.
• Sauté fine green beans in same pan with pork chop juices for 4–6 minutes. Finish with: Lemon juice, fresh parsley, salt, pepper & small drizzle olive oil
To Serve
Plate crispy potatoes, pork chop, and fine green beans. Spoon a little of the pan juices over the pork for extra flavour. Finish pork with a squeeze of lemon for brightness.