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Grilled Tamworth pork chop with charred garlic and preserved lemon
Serves 2 Starters and mains
Ingredients
- 450g Tamworth or other good-quality, free-range pork chops
- 10g preserved lemon, roughly chopped
For the garlic confit
- 4 whole garlic bulbs
- 200ml olive oil
- 2 bay leaves
- 10g thyme sprigs
Method
Preheat the oven to 180C/160C F/Gas 4. To make the garlic confit, cut 5mm from the bottom of each garlic bulb and lay them on a roasting tray, cut-side down. Pour the olive oil over the garlic, add the bay leaves and thyme, cover the tray with foil, and roast in the oven for 20–25 minutes until the garlic is slightly browned.
Remove from the oven, let the garlic cool down, then squeeze the cloves out of their skins and transfer to a jar. Cover with the olive oil and herbs from the baking tray and seal the jar. The confit will keep in the fridge for 2 weeks.
Heat a griddle plan over a high heat. Season the pork chops generously with sea salt on both sides and grill for 5–7 minutes on one side, then turn and griddle on the other side for 4–6 minutes. The pork is done when it has a light pink colour in the middle before resting. Transfer to a plate to rest for 7–8 minutes.
In a small pan, heat 6–8 garlic cloves from the jar, and the preserved lemon, with about ½tsp of confit garlic oil. Carve the rested pork off the bone into 1cm-thick slices. Sprinkle with sea salt and drizzle the garlic and lemon over to serve.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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