Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts

Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts

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Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts
  • Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts
  • Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts
Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts

Grilled Pork Chops with Black-eyed Peas, Grapefruit and Cashew Nuts

Cuisine

South American

Recipe Description

The mild pork taste and creamy texture of black-eyed peas is a long-loved flavour combo in South America and the south of the USA, appearing often on soul food menus. Here, the puréed legume makes a warming base for the tender meat, while the bright, citrus grapefruit tang and sharp onion add colour and kick.

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

300 g (10½ oz) black-eyed peas, cooked
4 pork chops
3 grapefruits, segmented and juice reserved
½ red onion, sliced
100 g (3½ oz/⅔ cup) cashew nuts
20 ml (¾ fl oz) olive oil

Recipe Steps

Blitz 300 g (10 ½ oz) of the cooked black-eyed peas in a blender with 250 ml (8½ fl oz) water and salt to taste. Once blended, put it in a small saucepan over a very low heat. 

In a large nonstick pan sear the pork chops over a high heat. If your pan isn’t big enough, do two at once and set them aside to rest while you do the other two. They should be seared for about 4 minutes on each side, rested for about 6 minutes, then flash-fried again just before serving. 

While the pork is resting, in a bowl combine the grapefruit, onion and cashew nuts with the olive oil and grapefruit juice. 

Slice the pork. Place a large spoonful of the warm bean purée on each plate, top it with the pork and then pile the salad to the side. 

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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