Buttered Peas with Pork Chops

This is a take on a classic Jacques Pépin recipe for buttered peas. Once again, don’t let the simplicity fool you. These peas are delicious. I’m serving them with pork chops, but they will be great with fish, chicken, cubed ham, or tofu. Or on their own!

Buttered Peas with Pork Chops
serves 2

shopping list

• 100 g cacio e pepe butter 

• 2 cups (approx) fresh or frozen peas

• 2 egg yolk

• 100 g heavy cream

• 1 lemon

• 1/2 bunch parsley, rough chopped 

• 2 pork chops, any thickness you like ( I like thick cut bone-in!)

equipment

• Medium sauce pot

• Cast iron skillet

steps

for the peas 

1. Place peas in a small pot with a little water. Cook until tender (2 mins for frozen peas, about 6 for fresh) 

2. Whisk cream and eggs together 

3. Pour off all but about a tablespoon of water

4. Stir in half of the cacio e pepe butter (50g)

5. Slowly stream in cream and egg mixture, stirring

6. Cook for an additional 2 minutes until rich and brothy 

7. Season with a squeeze of lemon and stir in parsely

for the pork 

1. Season pork chops with salt and pepper

2. Heat a cast iron skillet over high heat and add a little oil

3. Sear pork chops till golden brown on both sides

4. Finish in oven if needed

5. Top with remaining cacio e pepe butter and sea salt