{"id":769,"date":"2022-06-16T14:09:54","date_gmt":"2022-06-16T13:09:54","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=769"},"modified":"2022-06-16T14:09:54","modified_gmt":"2022-06-16T13:09:54","slug":"pork-chops-with-roast-vegetables-and-walnut-picada","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/769","title":{"rendered":"Pork Chops with Roast Vegetables and Walnut Picada"},"content":{"rendered":"\n

Sicilian recipe for griddled pork chops served wit herby beetroots and carrots, then topped with a nutty picada.<\/p>Ben Tish, Saturday Kitchen<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.bbc.co.uk\/food\/recipes\/old_spot_pork_chops_with_95669<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the roast vegetables<\/h3>\n\n\n\n
  • 150g\/5\u00bdoz\u00a0sea salt, plus extra for sprinkling<\/li>
  • 1\u00a0rosemary\u00a0sprig<\/li>
  • 2\u00a0thyme\u00a0sprigs<\/li>
  • 2\u00a0garlic\u00a0cloves<\/li>
  • 40g\/1\u00bdoz small candy\u00a0beetroot, scrubbed and cut in half<\/li>
  • 40g\/1\u00bdoz small\u00a0beetroot, scrubbed and cut in half<\/li>
  • 40g\/1\u00bdoz small yellow\u00a0beetroot, scrubbed and cut in half<\/li>
  • 100g\/3\u00bdoz new season\u00a0carrots, peeled<\/li>
  • 100ml\/3\u00bdfl oz\u00a0red wine vinegar<\/li>
  • 20g\/\u00beoz\u00a0beetroot\u00a0leaves, to serve<\/li><\/ul>\n\n\n\n

    For the pork chops<\/h3>\n\n\n\n
    • 2 x 250g\/9oz\u00a0pork chops, preferably Gloucester Old Spot, French trimmed<\/li>
    • olive oil, for seasoning<\/li>
    • lemon juice, for seasoning<\/li>
    • freshly ground\u00a0black pepper<\/li><\/ul>\n\n\n\n

      For the walnut picada<\/h3>\n\n\n\n
      • 100ml\/3\u00bdfl oz\u00a0olive oil<\/li>
      • 1 slice day-old\u00a0bread, roughly chopped<\/li>
      • 20g\/\u00beoz\u00a0walnuts, roasted<\/li>
      • 1\u00a0garlic\u00a0clove, chopped<\/li>
      • 20ml\/\u00befl oz\u00a0red wine vinegar<\/li>
      • 20g\/\u00beoz fresh flatleaf\u00a0parsley, roughly chopped<\/li>
      • 20g\/\u00beoz fresh\u00a0dill, picked<\/li><\/ul>\n\n\n\n

        Method<\/h2>\n\n\n\n
        • To make the roast vegetables, preheat the oven to 190C\/170C Fan\/Gas 5. Sprinkle a roasting tin with half the sea salt and the herbs and garlic. Place the beets and carrots on the salt, sprinkle with the vinegar and remaining salt and cover with kitchen foil. Bake for 40\u201350 minutes or until the beetroots and carrots are very tender. Carefully brush all the salt from the vegetables.<\/li><\/ul>\n\n\n\n

          <\/p>\n\n\n\n

          • To cook the pork chops, preheat a griddle pan to medium\u2013hot. Season the meat with olive oil, salt and pepper, then place on the griddle, moving around all the time to get an even caramelisation all over the skin and fat. Check they’re cooked through by inserting a skewer into the centre of the meat to see if the juices run clear. Remove from the griddle pan and season with olive oil and lemon juice. Leave to rest, reserving the resting juices.<\/li><\/ul>\n\n\n\n

            <\/p>\n\n\n\n

            • To make the walnut picada, heat half the oil in a frying pan and lightly fry the bread, walnuts, garlic, 1 tablespoon water and vinegar until the liquid is reduced by half (the water may have been absorbed, that’s fine). Add the fresh herbs and season well.<\/li><\/ul>\n\n\n\n

              <\/p>\n\n\n\n

              • To serve, cut the carrots in half lengthways, then in half again, and halve the beetroots. Place the carrots, beetroot and beetroot leaves over the base of a serving plate and top with the pork chops so the bone is pointing upwards. Dress the pork with a few bits of beetroot and beetroot leaves and spoon the walnut picada over. Finish with the resting juices and the remaining olive oil.<\/li><\/ul>\n\n\n\n

                <\/p>\n","protected":false},"excerpt":{"rendered":"

                Sicilian recipe for griddled pork chops served wit herby beetroots and carrots, then topped with a nutty picada. Ben Tish<\/p>\n","protected":false},"author":2,"featured_media":770,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[174,191,24,11,14,9,40,101],"class_list":["post-769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-beetroot","tag-carrots","tag-italian","tag-main","tag-pork","tag-side","tag-vegetables","tag-walnuts"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=769"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/769\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/769\/revisions\/771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/770"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}