Barbecued pork chops with chorizo and pea mash
( SERVES 4 )
This recipe is a quick way to put dinner on the table. Use potatoes left over from the night before if you have them and frozen peas — simple. A chorizo sausage adds instant flavour to any meal. For a slightly different version, add a tin of crushed tomatoes to the chorizo mixture.
1. Boil the potatoes in salted water for 15minutes or until cooked through. Drain and mash roughly with a fork, stirring through the olive oil.
2. Lightly brown the chorizo sausage in a frying pan. Add the potatoes, oregano and peas, lightly crushing the peas into the mixture. Stir through the lemon zest.
3. Heat another frying pan or barbecue grill to a medium heat. Season the pork chops. Cook for 5-7 minutes each side until cooked through.
4. Pile the potatoes on to a serving platter and place the chops on top. Garnish with oregano and lemon wedges.
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