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 teaspoonsp of Sel Gris de Guerande and 1 teaspoonsp of Piment d’Espelette on medium to high heat until 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 Ttarragon pPork C chops: S, sprinkle ½ teaspoonsp of Sel Gris de Guerande, a pinch of crushed Australian Black Peppercorns and 1 teaspoonsp 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.
To serve
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.
Recipe Note
If you are unable to source jamón serrano, you can substitute with another cured ham like prosciutto.
2 Comments
24 Jan 2025Rose
Came across this recipe via the 2024 Advent calendar and it is an absolute winner. The spice/heat from the Piment d’Espellette (hot paprika) can be adjusted to taste. And the left over Piperade Basquais (capsicum relish) is delish on just about anything including cold ham or roast beef, even mixed with a little cream and turned into a pasta sauce! Soooo good!
11 Feb 2025Rose
Came across this recipe via the 2024 Advent calendar and it is an absolute winner. The spice/heat from the Piment d’Espellette (hot paprika) can be adjusted to taste. And the left over Piperade Basquais (capsicum relish) is delish on just about anything including cold ham or roast beef, even mixed with a little cream and turned into a pasta sauce! Soooo good!
2 Comments
Came across this recipe via the 2024 Advent calendar and it is an absolute winner. The spice/heat from the Piment d’Espellette (hot paprika) can be adjusted to taste. And the left over Piperade Basquais (capsicum relish) is delish on just about anything including cold ham or roast beef, even mixed with a little cream and turned into a pasta sauce! Soooo good!
Came across this recipe via the 2024 Advent calendar and it is an absolute winner. The spice/heat from the Piment d’Espellette (hot paprika) can be adjusted to taste. And the left over Piperade Basquais (capsicum relish) is delish on just about anything including cold ham or roast beef, even mixed with a little cream and turned into a pasta sauce! Soooo good!