• 4 tbsp white miso
  • vegetable oil
  • (about 175g-250g each) 4 pork chops
  • 2 peaches, halved and stoned
  • 2 little gem lettuce, quartered
  • to serve (optional) edible flowers
  • 2 peaches
  • 2 tbsp white wine vinegar
  • 1 sprig rosemary
  • 1 tbsp sugar
  • 50g butter
  • 125g ground almonds
  • 200ml vegetable stock
  • 100ml whole milk


  • STEP 1

    For the pickled peaches, stone and slice the peaches to 0.5cm thick. Heat the vinegar, rosemary, sugar and 100ml water until simmering, then take off the heat. Cool until tepid and pour over the peaches.

  • STEP 2

    Mix the miso and 2 tbsp vegetable oil with 3 tbsp water and rub into the pork chops. Marinate for 10-15 minutes.

  • STEP 3

    Heat the oven to 180C/fan 160C/gas 4. Heat the barbecue or grill pan until hot, and sear the pork for 2-4 minutes on each side until brown. Put on a baking tray and cook in the oven for 8-10 minutes, or until the internal temperature of the chops is 70C. Rest under foil.

  • STEP 4

    Melt the butter in a pan and add the ground almonds. Cook for 5 minutes until light brown, then add the stock. Cook until the stock has evaporated, put in a blender with the milk and blend. Season with salt.

  • STEP 5

    Season the halved peaches and lettuce wedges with salt and drizzle with a little oil. Cook on the barbecue or in a grill pan for a few minutes, until they’re lightly charred but still have bite.

  • STEP 6

    Spread the purée onto 4 plates, then slice the pork chops and put on top. Add the pickled and charred peaches, and a Little Gem wedge. Garnish with edible flowers, if you like.


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