34 The Times Magazine
PORK CHOPS WITH
BEETROOT, CARROTS
AND WALNUT PICADA
Serves 2
- 75g sea salt
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cloves garlic
- 120g beetroot, halved
- 100g new-season carrots
- 100ml red wine vinegar
- 2 x 250g pork chops
(French-trimmed) - Olive oil
- Lemon juice
- Walnut picada (see below)
- Heat the oven to 150C (170C
non-fan). Sprinkle a small
roasting tray with half the salt.
Add the herbs, garlic, beetroot
and carrots and sprinkle with
vinegar and more salt. Cover with
foil and cook for 40-50 minutes
or until the beets and carrots are
very tender. Carefully brush off
all the salt from the vegetables. - Heat a griddle pan to medium-
hot. Season the pork chops with
olive oil, salt and pepper and add
to the grill, moving all the time to
get an even caramelisation over
the skin and fat. - When cooked to your liking,
remove, season with olive oil and
lemon juice and leave to rest.
Serve with the beetroot and
carrot and spoon the walnut
picada over the top.
WALNUT PICADA
- 1 slice day-old bread,
roughly chopped - 100ml olive oil
Ben Tish