Tarragon Pork Chops with Pipérade Basquais

Name: Tarragon Pork Chops with Pipérade Basquais
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 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

Easy

25mins

2

Dairy Free

Rated 3 stars by 5 users

Servings

2

Cook Time

25 minutes

Image of Tarragon Pork Chops with Pipérade Basquais

Ingredients

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

Directions

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.

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.