Yum, yum pigs bum. This is a quick and easy dinner with bold flavours. A good way to use up tomatoes that you may have on hand (cause everyone has spare tomatoes, right?), the sauce is flavoursome, fresh and pairs well with pork.
- 2 large pork chops (free range)
- 25 g butter
- 3 garlic cloves
- 1 cup cherry tomatoes
- 1 teaspoon dried mixed herbs
- 1/3 cup white wine
- 2 tablespoons seeded mustard
- 3 tablespoons of chopped capers
- A good glug of pastis (French aniseed liqueur)
- 1 tablespoon fennel seeds
- 1 bag of rocket
- 400 g green beans
- 1 teaspoon balsamic vinegar
- Goats cheese (optional)
- Place a saucepan on a medium heat. Add oil followed by a knob of butter.
- Once the butter and oil is bubbling, add in whole cherry tomatoes followed by the three roughly diced garlic cloves, dried herbs and white wine.
- Sauté the tomatoes on a medium heat for 10 minutes until they break down. Season well.
- In a food processor (or using a Bamix) process the tomato mixture until is smooth.
- Place the sauce back into the saucepan and add chopped capers. Set aside.
- Bring a medium saucepan of water to the boil and blanch the green beans.
- Place a pan on a high heat and add in some olive oil. Season both sides of the pork chops. Once the pan is hot, add in the fennel seeds followed by the pork chops. Cook the pork chops on both sides for 5 minutes until browned. Add the Pastis and seeded mustard into the pan – cook off for a couple of minutes.
- Prepare the salad by mixing rocket with (cooled) green beans, a drizzle of oil and balsamic vinegar.
- Take the pork chops out of the pan and rest on a plate for two minutes.
- Place the pork on a bed of the salad, topped with a generous helping of the tomato sauce.
- An optional addition is a heaped tablespoon of soft goats cheese.
- Making a rich tomato sauce from scratch is quick and simple, plus only uses a small range of ingredients that are often at hand in your kitchen
- The flavour difference between free-range and sow stall pork is large. Always buy free range pork – you are ensuring that your pork hasn’t grown up in intense factory farming conditions.