Cooking cucumbers is not common, but they take on a new identity in this dish.
4 chump chops weighing about 250g each
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
2 large shallots, peeled, halved, thinly sliced
2tbsp extra-virgin rapeseed oil
A handful of mint leaves
Halve the cucumbers lengthways and scoop out the seeds with a teaspoon. Cut them on the angle into rough 1–2cm-thick slices. Pre-heat a ribbed griddle or heavy frying pan.
Season the chops, brush with the oil and cook for about 5 minutes or so on each side, keeping them pink.
Meanwhile heat a frying pan with the rapeseed oil, season and sauté the shallots and cucumber for 2-4 minutes on a fairly high heat until tender, then remove from the heat and stir in the mint leaves.
Serve either with the chop on the plate or separately.