Preparation
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1.
Rub the pork chops with Vegeta Twist. Arrange in a tray, cover with a couple of spoons of oil and leave in the fridge to marinate for about 2 hours. Remove from the fridge and leave at room temperature for at least 35 minutes before cooking.
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2.
In the meantime, peel the potatoes, cut in half and then each half potato in quarters, add to a pot of boiling salted water, and cook for 7 minutes. Drain and put on the side until you are ready to grill.
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3.
Cook green peas in boiling water for 5 minutes, drain and lightly mash, adding 30 grams of butter and 2 spoonfuls of mascarpone cheese. Stir to blend.
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4.
Cook the chops on the hot grill on both sides, allowing about 7 minutes for each side.
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5.
Firmly tie a sprig of rosemary and sage leaves with a piece of string or thread and use as a brush to baste the chops with melted butter until the pork is a nice golden colour.
Advice
Brushing with butter gives grilled meat a fantastic flavour, as the butter esentially becomes beurre noisette, butter with a nutty flavour.
