Pork chops and Padrón peppers in escabeche

Ingredients

• 2 pieces bone-in pork chops (about 2.5 cm thick)
• 6 tsp kosher salt
• 1 tsp coriander seeds
• 2 cups small Padrón or shishito peppers
• 1 small red onion
• 2 small garlic cloves
• 225 g carrots
• 3 tbsp red wine vinegar
• 1 tbsp sherry vinegar (or red wine vinegar)
• 1 tbsp honey
• 1 tsp paprika
• 5 tbsp extra-virgin olive oil
• 3 tbsp roughly chopped fresh oregano
• 2 tbsp water

Method

1. Season each pork chop with 1 tsp salt and let rest for at least 1 hour (or up to 2 days in the refrigerator on a wire rack set inside a rimmed baking sheet, uncovered).
2. Preheat the oven to 220°C (425°F). If the pork chops were refrigerated, let them come to room temperature while preparing the escabeche.
3. Finely grind the coriander seeds in a spice mill or mortar; set aside.
4. Heat a large dry skillet over high heat. Add the peppers in a single layer and toast, turning with tongs or a large spoon, until blistered and browned in spots, 5 to 7 minutes. Transfer the peppers to a small saucepan; reserve the skillet.
5. Add the onion, garlic, carrots, vinegars, honey, paprika, ground coriander, 4 tbsp oil, the remaining 4 tsp salt, and 2 tbsp water to the saucepan. Cover and bring to a gentle simmer. Cook, stirring the vegetables frequently to keep them submerged, until just tender but still al dente, about 10 minutes. Remove the escabeche from the heat and stir in the oregano.
6. Heat the last spoonful of oil in the reserved skillet over high heat. Arrange the pork chops in the skillet so the bone is in the center (this part cooks more slowly, which promotes even browning) and press down on them with tongs to ensure good surface contact. Cook until browned underneath, about 3 minutes. Flip the chops and press down again. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 54°C (130°F) for medium doneness (the meat should still be slightly pink; the temperature will rise to about 63°C/145°F during resting), 5 to 7 minutes.
7. Transfer the pork chops to a cutting board and let rest for 10 minutes.
8. To serve, place the pork chops on plates and spoon the escabeche over the top.

Nutrition

Per serving

Energy

430.4 kcal

Protein

2.47 g

Carbohydrate

19.76 g

Fat

38.31 g

Fibre

4.76 g

Calcium

58.56 mg

Iron

1.45 mg

Magnesium

29.09 mg