Crispy pork chop with burnt leeks and gherkin vinaigrette
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-free
Tender pork chops on the bone get a maximalist treatment with bittersweet charred leeks, toasted walnuts and punchy pickle dressing.
Ingredients
For the pork chop
- 2 good-quality thick-cut pork chops, on the bone, rind and fat scored
- 2 tbsp olive oil
- 4 fresh sage leaves
- 2 large leeks
- 20g/¾oz butter
- 50ml/2fl oz Madeira
- salt and black pepper
For the dressing
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 8 gherkins, finely chopped
- 2 tbsp sherry vinegar
- 4 tbsp walnut oil
- 1 tbsp chopped fresh chives
To serve
- 2 tbsp toasted and chopped walnuts
Method
Preheat the oven to 220C/200C fan/Gas Mark 7.
To make the pork chop, start by blackening the leeks by placing them directly over a gas flame, turning them regularly until they are charred all over.
Put the leeks onto a baking tray, drizzle with a tablespoon of olive oil and season well with salt and black pepper. Roast the leeks in the oven for 12–15 minutes, or until tender. Set aside and keep warm.
Season the chops well with salt and pepper. Heat an ovenproof pan over a medium-high heat and add a tablespoon of oil. Place the pork chop in, rind-side down first, until the fat begins to render and melt. Then cook the chops for 4–5 minutes on both sides until crisp and browned.
Add the sage leaves and butter then transfer the pan to the oven for 6–9 minutes to finish cooking the chops through.
Remove from the oven and put the crispy sage leaves on top of the pork. Add the Madeira to deglaze the pan. Set aside to rest for 10 minutes while you make the dressing.
To make the dressing, mix all the ingredients together in a small bowl or jug.
To serve, split the leeks open and arrange on a serving plate. Slice the pork off the bone, sit over the leeks then add the walnuts and spoon over the vinaigrette dressing.
