Pork chops with tamarind salsa, grilled leeks and white beans
A tasty fresh meal that is quick to prepare, it is perfect to get you over that midweek slump.
Ingredients
For the leeks and beans
- 6 small leeks, trimmed and cut into quarters
- 3 tbsp olive oil, plus extra for drizzling
- 1 large onion, finely chopped
- 2 fennel bulbs, finely chopped
- 150g/5½oz pancetta, chopped (optional)
- 2 large garlic cloves, finely chopped
- large pinch saffron
- 8–10 fresh thyme sprigs, leaves picked
- 200ml/7fl oz white wine
- 600g/1lb 5oz jar cannellini beans
- salt and freshly ground black pepper
- squeeze lemon juice, to serve
For the tamarind salsa
- knob butter
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 celery sticks, chopped
- 2–3 garlic cloves
- 6 tsp chipotle en adobo, to taste
- 3 tbsp tamarind paste or purée
- 2 tbsp good-quality cider vinegar
- salt and freshly ground black pepper
- squeeze lemon juice or dash vinegar (optional), to serve
For the herb mix
- 2 tsp allspice berries
- 2 tsp fennel seeds
- 4–5 cloves
- 1 tbsp chopped fresh thyme leaves
- 1 lemon, zest only
For the pork
- 1 tsp light vegetable oil
- 2–3 pork chops
- 2 tbsp dry Manzanilla or fino sherry
- salt and freshly ground black pepper
For the herb crumb
- 1 tbsp olive oil
- 120g/4¼oz day-old breadcrumbs
- large handful fresh flatleaf parsley, chopped
- 1 lemon, zest only
Method
To make the leeks and beans, half-fill a large casserole with water and bring to the boil. Simmer the leeks for 4–5 minutes, or until just tender. Transfer the water into a jug and set aside. Leave the leeks laid out on a large plate to dry.
Return the casserole to a medium–high heat and, after a few minutes, heat the oil and add the onion, fennel and pancetta, if using. Reduce the heat to medium, season generously with salt and pepper and cook for 12–14 minutes, stirring occasionally.
Add the garlic, saffron and thyme and stir to combine. Increase the heat a little to toast the saffron and caramelise the pancetta fat. After a few minutes, pour in the wine and simmer for 1 minute.
Add the beans, along with 200ml/7fl oz reserved leek water. Reduce the heat to medium and cook for 10 minutes.
To make the salsa, heat the oil in a saucepan over a medium–high heat. Add the onion and celery and fry for 10 minutes.
To make the herb mix, place the spices, thyme and lemon zest into a pestle and mortar and finely grind.
Add half of the herb mix to the onion mixture in the pan. Add the garlic and cook for 1–2 minutes. Add the chipotle and tamarind. Pour in the vinegar and 140ml/4¾fl oz water, season with salt and pepper and cook slowly.
To make the pork, heat the oil in a cast-iron frying pan over a medium–high heat.
Season the chops generously with salt and pepper and cook the chops on one side for 8–9 minutes, or until well coloured. Cook on the other side for 2–3 minutes, or until cooked through. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink.
Pour out any excess oil, pour in the sherry to deglaze the pan and add the rest of the herb mix. Spoon this all over the chops and leave to rest for 3–4 minutes.
Pour the rested juices from the pork into the tamarind salsa and add a squeeze of lemon or a dash of vinegar, if needed.
To grill the leeks, place a griddle pan over a high heat. Drizzle the leeks with a little oil and lay them out in a single layer – this may need to be done in two batches, depending on the size of the pan. Press down with a heavy pan and griddle for 2–3 minutes on each side, or until the leeks are nicely marked and tender. Alternatively, cook the leeks under the grill.
To make the herb crumb, heat the oil in a small frying pan over a medium heat. Add the breadcrumbs and fry until nicely toasted. Stir through the parsley and lemon zest.
Scatter the herb crumb over the leeks and beans. Finish with a drizzle of olive oil and a squeeze of lemon juice.
Slice the chops and serve with the beans, leeks and salsa.
