Old Spot Pork Chop, Roasted Beetroot, New Season Carrots, Walnut Picada

Ingredients

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

Walnut picada

1 slice day old bread- roughly chopped

1 clove garlic

20g roasted walnuts

15g water

20g roughly chopped parsley

20g picked dill

Lemon juice and red wine vinegar to taste

100ml olive oil

Directions

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.