Pork Chop & Romesco Sauce
To serve 4 people.
INGREDIENTS
Pork Chop - 1 (inch thick) Chop per person
Lemon - 1 Lemon
Cherry Tomatoes - 300g
Peppers - 3-4 large peppers
Red Wine Vinegar - 2 Tbsp
Smoked Paprika - 2 heaped Tsp
Garlic - 2-4 cloves
Bread - 60g
Hazelnuts - 60g
Lemon - 1 lemon
Crispy Onions - 1 Tbsp per serving
Chives - small handful
INSTRUCTIONS
1. Start, by pre heating an oven to 180 degrees.
2. Take your Bread of choice and cut it up into inch sized cubes/pieces.
3. Lay the Bread onto a baking tray.
4. Then, scatter over the Hazelnuts.
5. Place the tray into the oven and bake for around 7-10 minutes*
*until the bread is toasted and the Hazelnuts have started to go lightly brown
6. While the Bread and Hazelnuts are in, take a roasting tray.
7. Take 2-3 cloves of Garlic, and just cut off the tips of each clove.
8. Place the Garlic in the tray.
9. Add the Cherry Tomatoes, and the Peppers.
8. Drizzle in Olive Oil, season with Salt and Pepper, and massage in the Oil and seasoning.
9. After 7-10 minutes, remove the Bread and Nuts, turn off the oven, and turn on the grill.
10. Place the tray under the grill for the Tomatoes and Peppers to blister*
*also, close the oven door retaining the heat so the Tomatoes and peppers roast as well
11. After around 10-15 minutes the Tomatoes will be ready, so remove them from under the grill.
12. Leave in the Peppers until they have fully blackened and blistered.
13. Once they are ready remove the Peppers, place them in a bowl, and cover so they can steam for 5 minutes.
14. Remove the skins from the Tomatoes, and squeeze out the softened Garlic.
15. Then, after 5 minutes take out the Peppers and remove the skins, de seed, and discard the cores.
16. Add the Peppers, Tomatoes and Garlic to a blender.
17. Add 2 Tbsp of red Wine Vinegar, a squeeze of Lemon juice, and 2 heaped Tsp of smoked Paprika.
18. Blend for 20 seconds, then add some of the Bread and Hazelnuts, season and blend again for 20 seconds.
19. Add a good glug of extra virgin Olive Oil.
20. Blend for a further 20 seconds, then, check the consistency and seasoning, and adjust if required.
21. Add the sauce to a saucepan ready to re heat when needed.
22. Pop a frying pan on the hob and turn the heat up high.
23. Leave the pan for a few minutes to get very hot.
24. Season the Pork chop liberally with Salt and Pepper.
25. Take 3-5 cloves of garlic and give them a smash with the back of a knife, but don't peel them.
26. Add a splash of Olive Oil to the pan, and as soon as you see a light smoking from the Oil, lay in the Chop/Chops.
27. Leave the Pork for 1 minute while it sears on one side.
28. After 1 minute turn the chop, and leave it for another minute on the other side.
29. After another minute turn for a second time and throw in a generous knob of Butter, a handful of the Rosemary and Thyme, and pop in the Garlic.
30. Baste the Pork chop with the Foaming Butter for 3-5 minutes, turning every 20 seconds*
*times will vary, but a pork chop around an inch thick will take roughly 5 minutes in the pan