For the mermelada, pare the zest from the oranges and lemon and finely shred. Put the shredded zest into a small pan, just cover with water and bring to the boil, then simmer for 5 minutes. Drain and set aside.
Meanwhile, remove and discard the pith from the fruit, chop the flesh and put it in a large preserving pan. Put the pips in a muslin pouch and set aside.
Add the green tomatoes to the preserving pan along with the sugar. Stir well and leave to macerate for at least 3 hours, stirring occasionally.
Add 750ml water, the little pouch of pips and the shredded zest to the pan and heat gently until the sugar has totally dissolved, stirring occasionally.
Bring to a rolling boil and boil hard until you have reached the setting point. It will be 104C on a sugar thermometer, or keep a couple of small plates in the freezer to test. When you think the preserve has reached setting point, spoon a little on to a chilled plate and push with your finger. If it wrinkles, it is ready. If not, boil for another couple of minutes and test again.
Discard the pouch of pips and stir in the stem ginger. Set aside a quantity of mermelada to serve with the chops, then pour the remainder into sterilised jars, seal and label.
Put the chops in a large dish and add the thyme, garlic, pimentón and oil. Season well with sea salt flakes and black pepper and leave to marinate in the fridge for at least 30 minutes.
Preheat the oven to 200C/180C F/Gas 6.
Heat a heavy-based ovenproof pan or griddle pan to hot and sear the chops all over for 2–3 minutes on each side until golden. Transfer to the oven and cook for 15 minutes until just cooked but still very juicy. Serve with the mermelada and a green salad.
Recipes and photographs taken from The Spanish Pantry by José Pizarro, photography by Emma Lee (Quadrille, £28)
