for 4 people

Butter

80 g	butter, soft
¼ tsp	sea salt
¼ tsp	pink peppercorn, finely crushed
80 g	raspberries, pureed

Couscous

200 g	couscous
150 g	frozen peas, defrosted
3 dl	vegetable bouillon, boiling
170 g	raspberries
1	organic lemon, use a little grated zest and 2 tbsp of juice
1 bunch	basil, finely chopped
3 tbsp	olive oil
4 tbsp	sweet balsamic vinegar

Pork chops

	olive oil for frying
4	pork chops (each approx. 250 g)
½ tsp	salt

How it's done

Butter

Using the whisk on a mixer, beat the butter, Fleur de Sel, and pepper in a bowl for approx. 2 mins. until light and creamy. Pass the raspberry puree through a sieve into it, mix well.

Couscous

Place the couscous and peas in a bowl. Pour the hot stock over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the raspberries and all the other ingredients up to and including the balsamic, mix.

Pork chops

Heat the oil in a wide non-stick frying pan. Salt the meat, add to the pan, fry for approx. 4 min. on each side. Remove, plate up with the couscous and raspberry butter.

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