Ingredients

• 4 x 200g/7oz pork chops
• French trimmed
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp honey
• 4 tbsp red wine vinegar
• 1 tbsp olive oil
• 200g/7oz Roosevelt potatoes
• or other salad potatoes
• peeled
• par-boiled and sliced
• 200g/7oz cooking chorizo
• thickly sliced
• 125g/4½oz wild garlic
• 125g/4½oz piquilllo peppers
• from a can or jar
• finely sliced
• large pinch smoked paprika
• 4 tbsp finely chopped fresh basil
• 2 tbsp finely chopped fresh flatleaf parsley
• 3 tbsp finely chopped fresh mint
• 1 tbsp capers
• rinsed and drained
• roughly chopped
• 1 tsp Dijon mustard
• 4 anchovy fillets
• roughly chopped
• ½ lemon
• juice only
• ½ garlic clove
• finely chopped
• 200ml/7fl oz extra virgin olive oil
• 1 punnet basil cress
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Preheat a griddle pan until hot.
• For the pork
• rub one tablespoon of the olive oil over the pork chops
• then season with salt and freshly ground black pepper.
• Place the chops onto the griddle and cook for 1-2 minutes on either side
• until golden-brown griddle marks appear on both sides.
• Meanwhile
• place all the marinade ingredients into a bowl and whisk to combine. Spoon the marinade over the pork chops and transfer to the oven for 6-7 minutes
• or until completely cooked through.
• For the potatoes
• heat a frying pan until hot and add one tablespoon of oil. Add the par-boiled potatoes and fry for 2-3 minutes
• then add the chorizo and cook for a further 2-3 minutes.
• Add the paprika
• piquillo peppers and wild garlic and cook for one minute.
• For the dressing
• place all of the dressing ingredients
• except the basil cress into a bowl and whisk well to combine.
• To serve
• spoon the potatoes and chorizo onto plates and place a pork chop on top. Spoon the dressing around and garnish with a few leaves of basil cress.