Recipes from food stylist Nicolas Ghirlando: Fish fingers to Friday nights.

For the Chop

It’s not often I’ll cook pork at home. Or anywhere else for that matter. I’m not a huge fan really, apart from in sausages, which doesn’t really count. I just find it pretty dull. Loin, fillet, medallions, snore. Occasionally a chop will appear, but generally I prefer the rest of the pig.

So why is there a pork chop recipe here? Because I believe in second chances. Although in porkies case, it’s been far more than two chances. This time I’ve thrown loads of flavour at it and because of it’s big, dense meatiness, it can take it.

Sweet onions and charred tomatoes with the spicy chilli and chorizo all melting in with the garlic and onion are hearty and satisfying. Here’s a twenty minute meal, then, that has saved pork from the chop.

Ingredients for two:
2 pork chops, preferably bone in
A few handfuls of vine on cherry tomatoes
10cm chorizo, diced
1 red onion, cut into eight wedges
2-3 garlic cloves
1tbsp dried rosemary
1tbsp dried parsley
A handful of radishes, quartered
A couple of green chillies, sliced lengthways
2 spring onions, sliced
Dried onions to garnish
Olive oil
Salt and pepper to season
Balsamic vinegar to deglaze

Method:
Heat the oven to 180c.
Heat some oil in a saute pan and add the onion nd garlic. Cook slowly for about 10-15 minutes, turning occasionally until golden.
Sprinkle the rosemary  and parsely over the pork and season well.
Add the chorizo and stir well. Cook for . few minutes and add the pork, standing it up on its fatty edge so it browns.
Add the tomatoes and sit the pork back down flat.
Add the radishes and chilli then drizzle over a little more olive oil.
Put the pan in the oven and roast for about 10 minutes.
Stir through the spring onion, sprinkle over the dried onions and serve straight to the table.

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