Pork With Almond Vegetables - cooking recipe

Ingredients

4 None pork chops
1/2 tbsp tomato tapenade
2 tbsp butter
3 cloves garlic, 1 sliced, 2 finely chopped
6 None yellow squash, sliced
9 oz baby green beans, trimmed
1 None medium red pepper, sliced
2 tbsp sliced almonds, toasted
1 tbsp vegetable or olive oil
1 tbsp chopped fresh flat-leaf parsley leaves
2 tsp lemon zest

Preparation

Place pork in a glass dish then brush both sides with tomato tapenade.
Heat butter in a frying pan over medium heat. Cook sliced garlic for 30 seconds, or until fragrant. Add squash, green beans and pepper. Cook for 3-4 mins, or until vegetables are tender but still crisp. Remove from heat and fold in almonds.
Meanwhile, heat oil in a separate frying pan over medium heat. Cook pork for 3-4 mins per side, or until cooked to your liking.
Combine parsley, finely chopped garlic and lemon zest in a small bowl. Spoon vegetables onto serving plates and top with pork. Sprinkle with parsley mixture. Serve immediately.