Pork Chops With Balsamic Tomatoes And Minty Mash - cooking recipe

Ingredients

4 tbsp olive oil
3 None garlic cloves, sliced
5 tbsp chopped fresh mint
4 None pork chops
1 3/4 lbs potatoes, peeled and roughly chopped
2 tbsp sunflower oil
1 lb cherry tomatoes
1 tbsp brown sugar
1 tbsp balsamic vinegar
1 cup frozen peas
1/2 cup milk
2 tbsp butter

Preparation

Mix the olive oil, garlic and 2 tbsp mint together in a bowl. Coat the pork in the marinade then cover and chill for 1 hour.
Cook the potatoes in boiling, salted water for 12-16 mins, until tender. Meanwhile, heat the oil in a large skillet and cook the pork chops, 2 at a time for 5-7 mins, turning. Season the chops then wrap in foil and set aside. Add the tomatoes to the pan and saute for 3-4 mins. Sprinkle with the brown sugar and allow it to caramelize. Stir in the vinegar and season. Set aside.
Mix the peas into the boiling potatoes 3 mins before the end of cooking. Drain then add the milk, butter and remaining mint to the pan, season then coarsely mash. Divide the pork and tomatoes between 4 plates and serve the potatoes on the side.