Griddled pork chop with chorizo, wild garlic, potatoes and herb dressing
For the marinade
For the potatoes
- 1 tbsp olive oil
- 200g/7oz Roosevelt potatoes, or other salad potatoes, peeled, par-boiled and sliced
- 200g/7oz cooking chorizo, thickly sliced
- 125g/4½oz wild garlic
- 125g/4½oz piquilllo peppers, from a can or jar, finely sliced
- large pinch smoked paprika
For the herb dressing
- 4 tbsp finely chopped fresh basil
- 2 tbsp finely chopped fresh flatleaf parsley
- 3 tbsp finely chopped fresh mint
- 1 tbsp capers, rinsed and drained, roughly chopped
- 1 tsp Dijon mustard
- 4 anchovy fillets, roughly chopped
- ½ lemon, juice only
- ½ garlic clove, finely chopped
- 200ml/7fl oz extra virgin olive oil
- 1 punnet basil cress, to garnish
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.