Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 240C/fan 220C/gas 9. Score the pork skin all over at 2cm intervals and season with the sea salt. Combine the dried and fresh oregano with the preserved lemon and its liquor, the garlic and 2 tbsp of olive oil. Set aside.
Heat 1 tbsp of olive oil in a large ovenproof frying pan over a medium-high heat. Hold the pork chop vertically in the pan with tongs so the fat is rendered down and the skin becomes crisp. Lay the pork chop in the pan and sear on both sides for 1 minute 30 seconds-2 minutes 30 seconds on each side until golden.
Transfer the pan to the oven and cook the chop for 3 minutes on each side, or 5 minutes on each side if you prefer it well done. Spoon over a little of the dressing and leave to rest for 10 minutes. If you’ve bought a bone-in chop, cut this off, then thinly slice the pork into 2cm pieces – the meat should be glistening pink. Roll the sliced pork in the resting juices, check for seasoning, then arrange on a serving plate with extra dressing and more of the resting juices.