As featured on BBC’s Saturday Kitchen on 12th March. Ben Tish cooks up this delicious, flavoursome pork chop recipe made all the more special with the addition of a Mediterranean inspired walnut picada sauce.
2x 250g pork chop (french trimmed)
100g new season carrots
40g small candy beetroot cut in half
40g small red beetroot cut into half
40g yellow beetroot cut in half
20g beetroot leaves
1 spring rosemary
2 sprigs thyme
2 cloves garlic
100ml Red wine vinegar
150g Sea salt, black pepper
1 slice day old bread- roughly chopped
1 clove garlic
20g roasted walnuts
20g roughly chopped parsley
20g picked dill
Lemon juice and red wine vinegar to taste
100ml olive oil
Sprinkle a roasting tray with sea salt and the herbs and garlic. Place the beets and carrots on the salt, sprinkle with vinegar, more salt and cover with foil. Place in an oven for 40-50 minutes or until the beets and carrots are very tender- carefully brush off all the salt from the vegetables.
Heat a griddle to medium- hot
Season the pork chop with olive oil and salt, fresh cracked black pepper, then on to the grill, moving all the time to get an even caramelization all over the skin and fat, when around medium (60’c) take the chop off, season with olive oil and lemon juice. Reserve and rest- reserving the resting juices.
Lightly fry chopped bread, walnuts, garlic, and water and vinegar and reduce by half, add fresh herbs season well.
Place carrots, beetroot & leaves over base of the plate, rest the pork chop so the bone is pointing upwards, dress the pork with a few bits of beetroot and leaves and spoon the walnut picada over, finish with the resting juices and olive oil.