Griddled Pork Chop With Chorizo, Wild Garlic, Potatoes And Herb Dressing
This recipe combines juicy pork chops with a flavorful tomato and soy sauce marinade, served alongside a delicious medley of crispy potatoes, spicy chorizo, and aromatic wild garlic. The dish is topped off with a zesty dressing featuring capers, Dijon mustard, and fresh herbs, creating a delightful harmony of textures and flavors on your plate.
— Constant Cookbook
Ingredients
- 4 x 200g/7oz pork chops
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 4 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp honey
- 4 tbsp red wine vinegar
- 1 tbsp olive oil
- 200g/7oz Roosevelt potatoes, or other salad
- 200g/7oz cooking chorizo
- 125g/4½oz wild garlic
- 125g/4½oz piquilllo peppers
- large pinch smoked paprika
- 4 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh flatleaf parsley
- 3 tbsp finely chopped fresh mint
- 1 tbsp capers
- 1 tsp Dijon mustard
- 4 anchovy fillets, roughly chopped
- ½ lemon
- ½ garlic
- 200ml/7fl oz extra virgin olive oil
- 1 punnet basil
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Preheat a griddle pan until hot.
- For the pork, rub one tablespoon of the olive oil over the pork chops, then season with salt and freshly ground black pepper.
- Place the chops onto the griddle and cook for 1-2 minutes on either side, until golden-brown griddle marks appear on both sides.
- Meanwhile, place all the marinade ingredients into a bowl and whisk to combine. Spoon the marinade over the pork chops and transfer to the oven for 6-7 minutes, or until completely cooked through.
- For the potatoes, heat a frying pan until hot and add one tablespoon of oil. Add the par-boiled potatoes and fry for 2-3 minutes, then add the chorizo and cook for a further 2-3 minutes.
- Add the paprika, piquillo peppers and wild garlic and cook for one minute.
- For the dressing, place all of the dressing ingredients, except the basil cress into a bowl and whisk well to combine.
- To serve, spoon the potatoes and chorizo onto plates and place a pork chop on top. Spoon the dressing around and garnish with a few leaves of basil cress.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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