Pork chops a la plancha with white bean purée & piperrada

Pork chops a la plancha with white bean purée & piperrada

At the table

By
From
Basque
Serves
4
Photographer
Laura Edwards

There’s not much that can compare with a juicy pork chop and if you get to eat some Baserriko Txerria pork, you will be in heaven. Piperrada is a sauce made with onions, green peppers and the local pepper called Espelette, which is cultivated in cooler areas of the region. Once collected, Espelette has many uses and you will often find it in jars or as a paste.

Ingredients

Quantity Ingredient
olive oil
2 large onions, finely sliced
2 green peppers, deseeded and sliced
3 espelette peppers, sliced, (or 3 romano peppers and 2 teaspoons pimenton)
sea salt
freshly ground black pepper
2 sprigs rosemary
2 garlic cloves, squashed with a knife
4 pork chops
500g jar of white beans, drained and rinsed
extra-virgin olive oil, to drizzle

Method

  1. Heat a little oil in a pan and gently fry the onions and all the peppers together with some salt and pepper until slightly softened, then set aside.
  2. Heat a good amount of oil in a heavy-based non-stick pan and very gently infuse with the rosemary and garlic for a few minutes. Remove the aromatics and set aside half the oil for later.
  3. Season the pork chops and fry in the remaining infused oil over a high heat for 2–3 minutes each side. Remove from the pan and set aside to rest.
  4. Add the beans to the pan with the reserved oil and fry for a few minutes, then roughly crush with a fork. Season well, drizzle with extra-virgin olive oil and serve with the rested pork chops and the piperrada.
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