Pork chops with Padrón chiles en escabèche recipe

Ingredients for Pork chops and Padrón chiles en escabèche

• 450 g bone-in pork chops, about 1.5–2 kg total

• 30 ml kosher salt, divided

• 5 ml coriander seeds

• 240 g small Padron chiles or shishito peppers, stems trimmed of dry ends but not completely cut off

• 1 small red onion, halved through root end, sliced 6 mm thick

• 2 small garlic cloves, thinly sliced

• 225 g small carrots, about 6, tops trimmed, scrubbed, sliced 6 mm thick on a diagonal, or 225 g large carrots, about 2, tops trimmed, peeled, halved, sliced 6 mm thick on a diagonal

• 45 ml red wine vinegar

• 15 ml sherry vinegar or red wine vinegar

• 15 ml honey

• 5 ml paprika

• 75 ml extra-virgin olive oil, divided

• 45 g coarsely chopped oregano

• 1 spice mill or mortar and pestle

How to make Pork chops and Padrón chiles en escabèche

1. Season each pork chop all over with 1 tsp salt and let sit for at least 1 hour, or chill uncovered on a wire rack set inside a rimmed baking tray for up to 2 days.

2. Preheat the oven to 220°C (fan) or 230°C (conventional). If the pork chops have been chilled in the fridge, allow them to come to room temperature while you prepare the escabèche.

3. Finely grind the coriander seeds using a spice mill or a mortar and pestle; set aside.

4. Heat a large frying pan over high heat. Add the chiles in a single layer and cook, turning with tongs or a large spoon, until they are evenly blistered on all sides and deeply browned in spots, about 5–7 minutes. Transfer the chiles to a small pot, reserving the frying pan.

5. In the pot with the chiles, add the red onion, garlic, carrots, red wine vinegar, sherry vinegar, honey, paprika, reserved ground coriander, 4 tbsp oil, the remaining 4 tsp salt, and 2 tbsp water. Set over low heat, cover, and bring the mixture to a gentle simmer. Cook, stirring the vegetables often to keep them submerged, until just cooked through but still al dente, about 10 minutes. Remove the escabèche from the heat and stir in the oregano.

6. Heat the remaining 1 tbsp oil in the reserved frying pan over high heat. Arrange the pork chops in the pan so the bone ends are in the centre (this part cooks slower, helping with even browning) and press down on the pork chops with tongs to ensure good contact with the pan. Cook until golden underneath, about 3 minutes.

7. Turn the pork chops over and press down on them again. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part registers 55°C for medium (you should still have a little pink flesh; the temperature should rise to about 63°C when the pork chops rest), about 5–7 minutes.

8. Transfer the pork chops to a cutting board and let them rest for 10 minutes.

9. To serve, place the pork chops on plates and spoon the escabèche over the top.

10. Do ahead: The escabèche can be prepared up to 2 weeks in advance. Transfer it to an airtight container, let it cool, cover, and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.