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 tbsp olive oil, plus more for frying; ½ fennel bulb, sliced; 1 green capsicum, sliced; 1 clove garlic, finely chopped; 100g jamón serrano, cut into strips; 500g tomatoes, peeled and cut into quarters; 1 tsp Gewürzhaus Sel Gris De Guérande; 1 tsp Gewürzhaus Piment d'Espelette; 2 pork loin chops; 1 pinch Gewürzhaus Peppercorn (Australian Black/Crushed); 1 tsp Gewürzhaus Tarragon (French/Rubbed); Plain flour, to lightly coat the pork chops

Easy

25mins

Dairy Free

Tarragon Pork Chops with Pipérade Basquais

Rated 3.6 stars by 14 users

Servings

Cook Time

25 minutes

Image of Tarragon Pork Chops with Pipérade Basquais

Ingredients

For the Pipérade Basquais

2 tbsp olive oil, plus more for frying
½ fennel bulb, sliced
1 green capsicum, sliced
1 clove garlic, finely chopped
100g jamón serrano, cut into strips
500g tomatoes, peeled and cut into quarters
1 tsp Gewürzhaus Sel Gris De Guérande
1 tsp Gewürzhaus Piment d'Espelette

For the tarragon pork chops

2 pork loin chops
1 pinch Gewürzhaus Peppercorn (Australian Black/Crushed)
1 tsp Gewürzhaus Tarragon (French/Rubbed)
Plain flour, to lightly coat the pork chops

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 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.

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!