Jamies Smothered Pork Chops Recipes

MY MOORISH PORK CHOPS

Steps:

• To make the chops: Pound most of your oregano leaves with a small pinch of salt and pepper in a pestle and mortar. Roughly chop the raisins, then add them to the pestle and mortar with a splash or 2 of sherry and a splash of extra-virgin olive oil. Muddle everything together to make a paste, then put to one side for a minute. Lay each pork chop in front of you so the side with the fat is farthest away. Carefully insert a knife into the side nearest you and move it around to make a pocket inside. Use your fingers to fill each pocket with the raisin paste. Cook's Note: To see what I mean, go to www.jamieoliver.com/how-to.
• To make the beans: Fry the strips of fat from your pata negra or bacon in a medium pan on a high heat for a few minutes, then add the offcuts (or bacon) and a drizzle of olive oil. Stir in the chopped onion and pepper, then turn the heat down and cook for about 5 more minutes, or until the vegetables have softened. Roughly chop your rosemary leaves and add those to the pan along with your bay leaves. Add the beans to the pan with 1 1/2 cups/350 ml water. Stir, then leave to tick away for about 20 minutes. Keep an eye on the beans and add a splash more water if they look dry. Get a barbecue or griddle pan really hot. Rub some olive oil and a good pinch of salt and pepper all over the pork chops. Put them on the very hot side of your barbecue and sear them for 2 to 3 minutes on each side to get some good colour going, then move them to the gentler side of the barbecue so they can cook slowly. If you're using a griddle pan, turn the heat down to medium-low and cook for a further 10 minutes, turning occasionally.
• Meanwhile, finely chop the stalks of the Swiss chard and add them to the pan with the beans. Roughly chop the leaves and add them to the pan for the last minute or 2 of cooking so as not to lose the flavour. Taste the beans and season with salt and pepper. Cook for a few more minutes if you want to achieve a thicker consistency. Divide the beans evenly among 4 plates and lay a pork chop over each. Sprinkle over the reserved oregano leaves, finish with a drizzle of olive oil and serve.

JAMIE'S SMOTHERED PORK CHOPS

Steps:

• 1. In a large skillet cover the bottom of the pan with olive oil. Season the pork chops with paprika, basil, pepper, and salt on both sides.
• 2. Place the pork chops in the hot pan and brown on each side lightly. Remove them from the pan and set them aside.
• 3. Put the bell pepper and onions in the hot pan. Cook a little then add the garlic. Stir together until tender. Remove from the pan.
• 4. Add the wine to the pan to clean off the bottom.
• 5. Now add the chicken broth.
• 6. Add pork chops back to the pan. Put the bell pepper and onions on top of the chops.
• 7. Cover the pan with a lid and cook till chops are done.
• 8. Whisk together the heavy cream and flour.
• 9. Add the cream mixture and stir in completely.
• 10. Let come to a rolling boil and cook till thick.
• 11. Serve over a bed of rice or mashed potatoes.