Pork chops with tomato compote and grilled cheddar

Pork chops with tomato compote and grilled cheddar

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

The difference between good-quality pork and standard pork is as huge as the difference between free-range and battery-farmed chickens in my view, so I’d recommend shopping carefully, seeking out rare-breed or at least organic pork if possible. Here the chops are pan-fried, then topped with a fresh tomato compote and cheese and finished under the grill. Overcooked pork is rubbery and unpleasant to eat, so it is vital to buy chops of the right thickness and to get the timing right.

Ingredients

Quantity Ingredient
4 pork chops, about 180 g each and 2.5–3 cm thick
sea salt
freshly ground black pepper
olive oil, for cooking

Tomato compote

Quantity Ingredient
2 shallots, peeled and sliced
1 garlic clove, peeled and chopped
6 tomatoes, chopped
2 spring onions, trimmed and thinly sliced
1 teaspoon black olives, chopped
1 teaspoon basil, chopped

To serve

Quantity Ingredient
180-200g cheddar, sliced

Method

  1. For the tomato compote, heat a wide heavy-based saucepan and add a little olive oil. Add the shallots with some salt and pepper and sweat gently for 3–4 minutes without colouring. Now add the garlic and tomatoes and sweat for 2–3 minutes.
  2. Put a lid on the pan and cook for a further 6–8 minutes (the tomatoes will release a lot of their liquid during this time). Remove the lid and let bubble for 10–12 minutes to reduce the liquid until you have a compote consistency.
  3. Meanwhile, heat the grill to medium-high. Heat a large non-stick frying pan over a medium-high heat and season the pork chops with salt and pepper. Add a drizzle of olive oil to the hot frying pan and place the chops in the pan. Colour for 2–3 minutes on each side. Remove from the pan and place in a large gratin dish.
  4. Next, stir the spring onions, olives and basil into the tomato compote and spread on top of the chops. Lay the Cheddar slices on top and place under the grill for 3–4 minutes until melted and bubbling. Serve with French beans and/or a leafy salad.
Tags:
The Kitchin Restaurant
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