2 pork loin chops
500g tomatoes, peeled and cut into quarters
1 green capsicum, sliced
½ fennel bulb, sliced
1 clove garlic, finely chopped
100g jamón serrano ham, cut into strips
2 tbsp olive oil, plus more for frying
1 tsp Gewürzhaus Piment d'Espelette
1 tsp Gewürzhaus French Tarragon
1 tsp Gewürzhaus Sel Gris de Guerande
1 pinch Gewürzhaus Peppercorns (Australia Black), crushed
For the Pipérade Basquais: Heat 1 tbsp olive oil in saucepan over medium heat and cook fennel until translucent. Add capsicum and once soft, add garlic and jamón, and continue to cook for a further 1-2 minutes. Set aside.
In a separate saucepan, heat 1 tbsp of olive oil and cook tomatoes with ½ teaspoon of Sel Gris de Guerande and 1 teaspoon of Piment d’Esplette on a medium to high heat and reduced to a thick sauce. Add capsicum mixture into the sauce and cook for a further 5 minutes on a lower heat until all flavours are combined.
For the Tarragon Pork Chops: Sprinkle ½ teaspoon of Sel Gris de Guerande, a pinch of crushed Australian Black Peppercorns and 1 teaspoon of French Tarragon over the pork, then coat in flour, shaking off any excess.
Fry the pork chops in very hot olive oil for about 5 minutes per side.
Once cooked, serve immediately on a plate with the warm pipérade spooned over the top, a side salad of mixed lettuce, and a crusty French baguette with butter.
If you are unable to source jamón serrano, you can substitute another cured ham like prosciutto.
Comments will be approved before showing up.