Pan-fry the pork loin chops and serve with roasted sweetcorn purée and fennel, or smashed baby peas, sage butter and Woolworths’ beetroot hummus.
For the sweetcorn purée, pan-fry the kernels cut from 3 cobs of corn in a cast-iron pan with olive oil until caramelised. Add chopped onion and garlic, then cook until softened. Finish off with a knob of butter, some grated pecorino and cream, then purée with nutmeg and seasoning to serve.
For the smashed peas, blanch Woolworths’ petit pois, then mash with freshly squeezed lemon juice and Woolies herbed pesto, and season to taste.
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