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.
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.
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.
Cook the chops on the hot grill on both sides, allowing about 7 minutes for each side.
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.
Brushing with butter gives grilled meat a fantastic flavour, as the butter esentially becomes beurre noisette, butter with a nutty flavour.