Ingredients

Ingredients

• 4 x 200g/7oz pork chops, French trimmed

• 1 tbsp olive oil

• salt and freshly ground black pepper

For the marinade

• 4 tbsp tomato purée

• 2 tbsp soy sauce

• 2 tbsp honey

• 4 tbsp red wine vinegar

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

Description

Recipe Uses 4 X 200g/7oz Pork Chops, French Trimmed , 1 Tbsp Olive Oil, Salt And Freshly Ground Black Pepper , 4 Tbsp Tomato Purée, 2 Tbsp Soy Sauce,...

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