2 x 300g porkl chops
1 tsp smoked paprika
2 tbsp polenta
For the marinade
1 tbsp garlic infused oil
zest ½ lemon
1 rosemary sprig, leaves picked
100ml olive oil
For the salsa
1 tsp vegetable oil
1 red pepper, finely diced
75ml extra virgin olive oil
75g washed baby spinach
Serves - 2
To marinate the pork chops, put the garlic, lemon zest, rosemary, olive oil and 1 /2 tsp salt in a container large enough to fit the chops.
Give the marinade a quick stir, then add the chops and spoon the marinade all over them. Cover with cling film and put in the fridge for at least 6 hrs or overnight.
To make the salsa, heat a heavy-based frying pan over a high heat. Add the vegetable oil and, once hot, throw in the peppers.
Stir-fry to char the edges of the peppers, then sprinkle with salt and remove from the pan to cool.
Next, add the garlic infused oil, olive oil, zest and spinach to a food processor, and pulse until you have a chunky paste.
Pour into a bowl, add the chili and charred pepper, then season a little.
To make the steak seasoning, mix the paprika and polenta with 1 /2 tsp salt.
Remove the chops from the marinade and wipe off any sliced garlic infused oil or herbs and excess oil. Sprinkle the seasoning over both sides of the chops.
Heat a griddle pan over a medium heat. Cook the chops for 3 mins until they have nice char marks, then rotate them 45 degrees and cook for 3 mins more so that the chops have ‘crosshatched’ marks.
Turn the chops over and cook for 3 mins only on this side, then remove from the griddle and rest on a plate for 4 mins. Put the chops on serving plates and spoon over the salsa.
Recipe adapted from: Good Food