Watch Neven's Spanish Food Trails on Wednesdays at 8:30pm on RTÉ One.
Ingredients
Serves 4
- 4 Quality Assured pork chops
- 4 tbsp rapeseed oil
- 2 spring of rosemary, leaves picked
- Sea salt
- 1 courgette, cut into slices approximately 1cm thick
- 2 red peppers cut into bite sized pieces
For the Apricots
- 2 tbsp olive oil
- 1 red onion, diced
- 3-4 apricots, stone removed & cut into bite sized pieces
- 2 tsp honey
- 1 tsp sherry vinegar or balsamic vinegar
- Zest & juice of ½ orange
- 2 tbsp fresh parsley, finely chopped
- Sea salt, to season
Method
For the Pork Chops
In a large shallow dish place the oil & rosemary
- Mix well to combine and place the chops into the dish coating in the oil
- Cover with cling film and allow to marinade for 2-3 hours or overnight is fine in the fridge
- Remove the pork chops from the fridge 30 minutes prior to cooking
- Heat a griddle pan until smoking hot
- Place the chops season side down, carefully removing any rosemary sprigs from the pan
- Season the remain side and allow to cooking for 3-4 minutes on each side until cooked through & firm to the touch
- Drizzle over the marinade oil once the chops have been turned
- As the pork chops are cooking place the courgette slices on the griddle pan along with the red
- pepper to grill and season. Alternatively they can be roasted in the oven if desired
For the Apricots
- Heat a non-stick pan over a medium heat
- Add in the olive oil followed by the diced red onion
- Sauté for 4-5 minutes until softened but not coloured
- Add in the honey & mix well
- Add in the chopped apricots & orange zest and stir to combine everything together
- Add in the chopped parsley & season with sea salt
- Remove from the heat & set aside until required
- To serve, place the cooked pork chops in the centre of the plate followed by grilled/roasted
- vegetables.
- Carefully spoon over the warm apricots over the pork chops & grilled vegetables
