Pork Chops with Olive and Sundried Tomato Salsa
Serves: 4 Prep: 15 mins Cook: 15 minutes Pair: Special Release Pinot Noir
Ingredients
4 x pork chops
Salt
Oil
Salsa
1 x clove garlic
300g sundried tomatoes
10 x black olives
1 tbsp capers
2 tbsp chopped red onion
3 tbsp oil (from sundried tomato jar)
2 tbsp chopped parsley
1 tbsp lemon juice
Essential Tools
- Chef knives
- Chopping board
- Clingfilm
- Mallet/weight/saucepan
- Tongs
- Frying pan
- Mixing bowl
Method
Salsa
- Chop the sundried tomatoes & olives. Prepare the remaining ingredients as described in the recipe card
- Add all the ingredients to a bowl and toss to combine
Pork
- Line your chopping board with cling film and place a pork chop on top with another layer of cling film on top
- Using a heavy weight, rolling pin, saucepan or your fists smash the pork until it’s about 1cm thick
- Season generously and sear in a hot cast iron pan for approx. 2mins per side
- Allow to rest for 2-3mins before serving
- Serve with some mashed potatoes or salad of your choice
Tips/Tricks
- The salsa can be prepared in advance and so can the smashing of the pork so it’s a great dish to serve quickly at a dinner party
- Always rest your meat before serving
- Not a pork fan? Try serving this with a pounded chicken breast instead
- To get a good sear make sure your pan is good and hot before adding your meat – otherwise it’ll just steam it and you won’t get that nice crust/sear
Suggestions for wines that would pair perfectly with this recipe include: