Pork Chop on Mediterranean Veg with Saffron Rice

[karohemd]

This was my dinner last night. Not taken from any specific recipe but my own creation, possibly inspired by Jamie Oliver's style of cooking (I even have one of his Tefal pans, heh).





Ingredients
2 free-range pork chops
hot pimenton, freshly ground pepper, olive oil

courgettes/zucchini
mushrooms
vine tomatoes
onions
garlic
ginger
tomato paste
salt, pepper, hot and sweet pimenton, mixed herbs

Method
Marinate the chops in a mix of olive oil, freshly ground (multi-coloured) pepper and hot pimenton (Spanish smoked paprika) for at least three hours, over night if you can.

Heat your frying pan until smoking hot and sear the chops on both sides. Remove from the pan and keep warm.
Turn the heat down to medium, add the rest of the marinade to the pan and cook the vegetables, ginger and onions until the onions are soft. Add a generous dollop of tomato paste, stir for a while, add the quartered vine tomatoes and the chopped garlic, season with salt, pepper, two types of pimenton and mixed herbs to taste, stir through. Nestle the chops in between the veg, put on a lid and cook until the chops are done.

In the pan:



On the plate:



Arrange the chops on a bed of the veg and serve with (saffron) rice.

Comments

[bercilakslady]

That looks fabulous. I'd sub in Seitan for the pork chops. What sort of herbs are in your mix?

[karohemd]

Thank you!
Oregano, thyme, basil, parsley, I think. I buy a big unlabeled bag of them at the market which usually lasts me about a year. ;)

[milenaa]

That looks so good! I took a look around your flickr and all your pictures and recipes are gorgeous.

[karohemd]

Thank you very much!

[shirou]

That looks fantastic. I usually start my pork chops by pan searing them, as you do, but then I transfer them to the over to cook through. I'll have to give your method a try, particularly as I'm prone to burn myself on skillets that have been in the oven!

[karohemd]

Thank you!
Well, I don't have an oven so I have to use a pan and the chops don't take long, anyway.