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Ingredients

• 4 pork chops, each 280g
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 450 g couscous, ideally Italian, toasted
• 2 medium courgettes, cut finely lengthways, marinated for 1 hour in olive oil, lemon juice, Provenal herbs and garlic juice
• 1 pinches black pepper

• 2 litres water
• 100 g salt
• 100 g sugar
• 1 tbsp black treacle
• 1 tbsp allspice berries, ground
• 5 juniper berries
• 1 tsp black peppercorns
• 4 sage leaves
• 4 bay leaves
• 1 heads garlic, halved
• 3 shallots, peeled and sliced
• 1 sprig thyme

• 3 medium aubergines, cut into small cubes
• 6 tbsp vegetable oil
• 6 tbsp extra virgin olive oil
• 2 large onions, cut into small cubes
• 4 clove garlic, finely chopped
• 1 red peppers, cut into small cubes
• 1 yellow peppers, cut into small cubes
• 4 sticks celery
• 3 large vine-ripened tomatoes, skinned, seeded and chopped
• 70 g pitted green olives, cut into small cubes
• 75 g capers, drained
• 3 tbsp sugar
• 75 ml red wine vinegar
• 1 pinches black pepper

• 500 ml pork stock
• 250 ml balsamic vinegar

Description

For A Delicious Meal, Try Martin Blunos's Recipe For Roast Pork Chops, A Creative Combination Of Flavours And Textures

UK TV