Smoky pork chops with West Indian-style salsa verde
Brined pork chops are cooked on a barbecue until smoky then served with a delicious salsa verde flavoured with pineapple, lime and Scotch bonnet.
Ingredients
For the pork chop brine
For the pork chops
- 2 boneless pork loin chops, around 200g/7oz each
- 1 tbsp cold-pressed rapeseed oil, plus extra for serving
- 1 tsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 large sweet potato, skin scrubbed, cut into 5mm/¼in slices lengthways
- neutral oil
- 50g salted butter (optional)
- sea salt
- seasonal salad leaves (such as lambs lettuce, pea shoots, sorrel leaves), to serve
For the West Indian-style salsa verde
- 1 large garlic clove, peeled
- 2cm/¾in piece fresh ginger, peeled and chopped
- 1 Scotch bonnet chilli, cut in half and deseeded
- 5 limes, juice only
- 50ml/2fl oz pineapple juice
- 25g/1oz flatleaf parsley, stalks removed
- 1 tbsp thyme leaves
- 25g/1oz coriander, roughly chopped
- 2 spring onions, roughly chopped
- 150ml/5fl oz cold-pressed rapeseed oil
- 2 tsp lime zest
- 1 tbsp sea salt
Method
To make the pork chop brine, add 250ml/9fl oz water and all of the brine ingredients to a pan and gently warm through until the salt and sugar has dissolved.
Allow to cool to room temperature before adding the pork chops, in a plastic tub or sealable bag. Refrigerate for a minimum of 3 hours, 5–6 hours is ideal.
Remove your pork chops from the brine and pat dry. Brush on the oil and sprinkle with the paprika and black pepper.
Cook the pork chops on a barbecue grill or griddle pan for 4 minutes per side, then set aside to rest.
Brush your sweet potato slices with a little neutral oil and sprinkle with sea salt.
Grill for 3–4 minutes per side, you want to see some good char.
If cooking in a griddle pan, add the salted butter so you can baste and caramelise the slices.
To make the West Indian-style salsa verde, add the garlic, ginger, Scotch bonnet, lime and pineapple juices to a food processor and blend.
Add the rest of the ingredients and pulse until you have a chunky sauce. Transfer to a small serving dish.
To serve, lay a charred sweet potato steak in the centre of a serving plate.
Slice your rested pork chops and lay over the top of the potato. Take a few tablespoons of the salsa verde and spoon over the pork chop.
Garnish with a little pile of salad leaves, a sprinkle of sea salt and a light drizzle of rapeseed oil. Serve the rest of the salsa verde on the table.
