Chop, chop: How to make this perfect pork dish this weekend
Ingredients Serves: 2
2 bone-in pork chops (150–200g each, about 2cm thick)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt and black pepper, to taste
Chorizo jam
100g chorizo, finely diced
1 small red onion (about 80g), finely chopped
1 garlic clove, minced
1 tbsp balsamic vinegar
1 tbsp honey
50 ml red wine
1 tsp tomato paste
Apple and watercress salad
1 Granny Smith apple, cored and thinly sliced
50g watercress, washed and dried
1 tbsp lemon juice
1 tsp extra virgin olive oil
Pinch of salt
Method
Preheat the oven to 200C (fan 180C). To begin, pat the pork chops dry with paper towels. Rub both sides with olive oil, smoked paprika, garlic powder, salt, and black pepper. Set aside to marinate while preparing the jam.
Heat a small saucepan over medium heat. Add the diced chorizo and cook for 3–4 minutes, stirring, until the fat renders and the chorizo crisps slightly. Add the red onion and garlic. Cook for 5 minutes, stirring occasionally, until softened. Stir in the balsamic vinegar, honey, red wine and tomato paste. Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thickened to a jam-like consistency. Remove from heat and set aside.
Now to cook the pork chops. Heat an oven-safe frying pan over medium-high heat. Add a drizzle of olive oil. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer the pan to the preheated oven and roast for 6-8 minutes. Remove from the oven, cover loosely with foil, and rest for 5 minutes.
Next in a mixing bowl, toss the sliced Granny Smith apple with lemon juice to prevent browning. Add the watercress, drizzle with extra virgin olive oil, and sprinkle with a pinch of salt. Toss gently to combine.
Place a pork chop on each plate. Spoon a generous dollop of chorizo jam over the top or serve on the side. Arrange the apple and watercress salad next to the pork chop. Serve immediately, with a glass of crisp white wine or sparkling water for a refreshing pairing.
Tip – make the chorizo jam ahead and store in an airtight container in the fridge for up to 5 days. Reheat gently before serving.
Gary Townsend is Chef Owner of Elements on New Kirk Road, Bearsden, Glasgow. www.elementsgla.com
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