Marcus Wareing's BBQ’d Pork Chops with Spring Onions and Salsa Verde
Drizzled in a zesty salsa verde, Marcus' succulent pork chops are barbecued to perfection.
Ingredients
For the marinade:
For the stock:
For the salsa verde:
Method
- Whisk marinade ingredients together.
- Place the whole pork chops in a dish with marinade, using a spoon to cover evenly.
- Cover with a small sheet of baking paper and leave to marinate.
- Generous glug of olive oil in a frying pan on medium heat. Add onions, garlic, salt and pepper and a few sprigs of fresh rosemary, and leave to sweat on the stove, stirring occasionally. After about 3-5 minutes add a glug of white wine.
- Once the wine has reduced, add chicken stock and another dash of olive oil. Bring it to the boil then allow to simmer gently for 8-10 minutes.
- For the salsa verde: place all ingredients in a mini food processor and pulse until you have a thick sauce (add more herbs to thicken sauce/more olive oil to water down). No need to remove the stalks from the herbs here. Add sea salt to taste, drizzle with olive oil to garnish and set aside.
- Add the spring onions directly to the grill and cook until charred evenly on each side, seasoning with salt and pepper.
- Once your stock has reduced. Take it off the heat.
- Add chops directly to the grill and cook on each side. Season well. Thin pork chops typically take around 8 minutes to cook, 4 minutes on each side, whilst thick pork chops take up to 20 minutes, 10 minutes on each side. Add a little more of the marinade over the top of the chops whilst cooking.
- Return the stock to the heat. When the stock comes to the boil, add chickpeas and artichokes to warm through.
- To serve: reheat the stock if necessary, then pour into a serving dish and place the pork chops on top. Arrange the spring onions on a plate by curving them round to make a nest. Drizzle with the salsa verde. and drizzle both the onions and the chops with a dash of olive oil, a twist of salt and pepper and garnish with the sliced anchovies.
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