Dudley Pork Chops with Black Pudding and Grey Peas
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Ingredients
- 4 pork loin steaks
- 150 g black pudding
- 300 g tinned marrowfat peas
- 20 g butter
- 1 tsp english mustard
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 37.8 g
- Carbohydrate
- 14.8 g
- of which sugars
- 1.9 g
- Fat
- 25.5 g
- of which saturates
- 10.2 g
- Fibre
- 3.4 g
- Salt
- 1.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain the tinned marrowfat peas and simmer in a small pan with a splash of water for 10 minutes, mashing roughly with a fork, until thick.
- 2
Meanwhile, season the pork loin steaks and fry in half the butter for 4-5 minutes on each side until cooked through with no pink remaining.
- 3
Slice the black pudding and fry in the remaining butter for 2-3 minutes on each side until crisp.
- 4
Stir the english mustard through the mashed peas.
- 5
Serve the pork chops topped with the black pudding slices, with the mustardy peas alongside.
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