Pork with Peppers

Name: Pork with Peppers
Prep time: 15 min
Cook time: 25 min
Yield: 2 to 3 servings
Cuisine: Spanish Menu
Ingredients: Pork Chops — 2; Vinegar — 1 tbsp; Artichoke Oil — 2 tbsp; Salt — To taste; Pepper — To taste; Red Peppers — 2; Jarred Artichokes — 1 jar; Garlic — 1 head; Chickpeas — 200 g; Roasted Garlic — 3 cloves; Vinegar — 1 tsp; Artichoke Oil — 3 tbsp

This Mediterranean-inspired dish showcases a succulent, golden-seared pork chop served alongside charred red peppers and crispy, jarred artichokes. Enhanced by a rich, chickpea-based gravy infused with the flavourful oils from the jarred vegetables, this celebratory meal is finished with a unique, mild garlic emulsion, creating a deep, earthy, and sophisticated dining experience that perfectly elevates simple pantry staples into a true culinary delight.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 25 minutes

Servings: 2 to 3

Notes:

Use the flavourful oil from the jarred artichokes for both marinating the pork chops and creating the garlic emulsion; this zero-waste approach ensures every bit of depth and herb-infused quality is captured in your dish.

The peppers can be charred on a barbecue for an authentic smoky flavour, but they work equally well under a hot grill or roasted in a high-temperature oven until the skins blacken and peel away.

Roast whole garlic cloves alongside your peppers until soft and mild; when squeezed from their skins and whisked with vinegar and the artichoke oil, they form a clever, non-traditional take on an aioli.

When frying the pork chops, baste them with the pan juices and artichoke oil to achieve a perfect, succulent texture, ensuring they remain tender while developing a golden, gnarly crust.

To create a rich 'pan gravy', toss the cooked chickpeas into the same pan used to sear the pork, allowing them to absorb all the sticky, flavourful juices left behind after the meat has rested.

Marinate
Rub the pork chops with a mixture of vinegar, oil from the jarred artichokes, salt, and pepper, then let them sit while you prepare the remaining components.

Char Peppers
Blacken the fresh peppers and garlic on a barbecue or under a hot grill until softened, then let them steam covered, peel away the skins and seeds, and slice the flesh into strips.

Sear and Fry
Sear the pork chops in a hot pan for 3 to 4 minutes per side, basting with oil, while simultaneously frying the halved artichokes until golden and crispy.

Make Garlic Emulsion
Squeeze the soft roasted garlic cloves into a bowl, whisk in a splash of vinegar, and slowly emulsify with the remaining artichoke oil to create a smooth, mild garlic sauce.

Prepare Chickpeas
Add chickpeas to the pan used for the pork, tossing them in the remaining juices and rendered fats to create a rich, warm accompaniment.

Assemble and Serve
Plate the rested pork chop with the crispy artichokes, the chickpea and pepper mixture, and a dollop of the garlic emulsion, finishing with a final drizzle of the pepper's natural juices.