Pork chops with roast vegetables and walnut picada

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Ben Tish
From Saturday Kitchen


For the roast vegetables

  • 150g/5½oz sea salt, plus extra for sprinkling
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 2 garlic cloves
  • 40g/1½oz small candy beetroot, scrubbed and cut in half
  • 40g/1½oz small beetroot, scrubbed and cut in half
  • 40g/1½oz small yellow beetroot, scrubbed and cut in half
  • 100g/3½oz new season carrots, peeled
  • 100ml/3½fl oz red wine vinegar
  • 20g/¾oz beetroot leaves, to serve

For the pork chops

  • 2 x 250g/9oz pork chops, preferably Gloucester Old Spot, French trimmed
  • olive oil, for seasoning
  • lemon juice, for seasoning
  • freshly ground black pepper

For the walnut picada

  • 100ml/3½fl oz olive oil
  • 1 slice day-old bread, roughly chopped
  • 20g/¾oz walnuts, roasted
  • 1 garlic clove, chopped
  • 20ml/¾fl oz red wine vinegar
  • 20g/¾oz fresh flatleaf parsley, roughly chopped
  • 20g/¾oz fresh dill, picked
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