A large pork chop on a white plate served on a wooden table with white linen napkin

Pork chop with lemon salsa

Name: Pork chop with lemon salsa
Total time: 20 min
Yield: 2
Ingredients: 1 pork chop thick-cut, bone-in (about 500g), room temperature; sea salt flakes for sprinkling; 1 tsp dried oregano; 2 tsp chopped oregano leaves; ½ preserved lemon plus 1 tbsp of the liquor; 1 garlic clove finely chopped; 3 tbsp extra-virgin olive oil

Jessica Carter

Published: June 29, 2022 at 11:24 AM

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Serves 2

Easy

Total time: 20 mins

+ resting

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This zesty pork recipe makes for an impressive midweek meal for two, and comes straight from the kitchen at Barnaby’s in Padstow

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Perfect chips

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Crushed new potatoes

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Apple sauce

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Try this recipe for pork chops with lemon salsa, then check out our roast pork, harissa pork chops, pork medallions and more of our best pork recipes.

Ingredients

Nutrition

1 pork chop

thick-cut, bone-in (about 500g), room temperature
sea salt flakes

for sprinkling
1 tsp dried oregano
2 tsp chopped oregano leaves
½ preserved lemon

plus 1 tbsp of the liquor
1 garlic clove

finely chopped
3 tbsp extra-virgin olive oil

Nutrition: per serving

kcal573
fat43g
saturates11.9g
carbs2.1g
sugars0.5g
fibre0.5g
protein44g
salt0.7g

Method

step 1

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.
step 2

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.
step 3

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.

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Authors

Jess Carter drinking wine

Jessica Carter

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