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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


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

  1. Heat a non-stick pan over a medium heat
  2. Add in the olive oil followed by the diced red onion
  3. Sauté for 4-5 minutes until softened but not coloured
  4. Add in the honey & mix well
  5. Add in the chopped apricots & orange zest and stir to combine everything together
  6. Add in the chopped parsley & season with sea salt
  7. Remove from the heat & set aside until required
  8. To serve, place the cooked pork chops in the centre of the plate followed by grilled/roasted
  9. vegetables.
  10. Carefully spoon over the warm apricots over the pork chops & grilled vegetables