Pork Chop with Pebre Salsa
One portion, 25 minutes, and only 10 minutes of chopping.
Per portion
Calories from protein 20%, carbs 17%, fat 63%. Estimated from the ingredients.
Roughly £3.10 a portion.
Method
- 1
Boil the new potatoes for 15 minutes until a knife slides in easily, then drain.
- 2
Soak the red onion in cold salted water for 5 minutes, then drain and mix with the tomato, garlic, chilli and coriander, the red wine vinegar and olive oil to make the pebre salsa. Season and set aside.
- 3
Rub the pork chop with the smoked paprika, cumin, a pinch of salt and some pepper, then pan-fry in the vegetable oil over medium-high heat for 4–5 minutes per side until cooked through (65–70°C in the middle) and golden, then rest for 3 minutes.
- 4
Serve topped with a generous spoonful of pebre salsa, with the potatoes and the lemon wedge alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/pork-chop-with-pebre-salsa/
