A tale of two halves here: cheeky Essex boy meets Eastern-influenced vegophile.
Jamie Oliver’s current series Jamie Does…
The other part of the dish was courtesy of Ottolenghi’s new book Plenty
Jamie Oliver’s original recipe for the pork chops can be found here.
Moorish pork chops with marinated mozzarella and tomato salad:
For the pork:
4 pork steaks
A handful of raisins
A good splash of sherry vinegar
A dash of extra virgin olive oil
A couple of teaspoons of thyme leaves
For the mozzarella salad:
A couple of tomatoes, cut into chunks
400g mozzarella
1 teaspoon fennel seeds
A couple of teaspoons of thyme leaves
A dash of extra virgin olive oil
1 garlic clove, crushed
Zest of 1 lemon
- Fry the fennel seeds in a dry pan until they pop. Put them into a pestle and mortar and crush lightly. Add the thyme, garlic, oil and lemon zest and toss with the mozzarella. Leave this alone while you get on with everything else.
- Combine the raisins, vinegar, oil and thyme and leave for a few minutes so the raisins absorb the juice.
- Cut a slit horizontally in the side of the pork. Push some of the stuffing into the gap.
- Barbecue the pork on each side until nicely browned. Serve with the mozzarella and tomatoes, garnished with a drizzle of oil.
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