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Chestnut-Fed Pork Chop with Pistachio Pesto and Crispy Jamón Ibérico

4 people
Easy

Prep time
10 mins

Cook time
16 mins

Total time
26 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 chestnut-fed pork chops, weighing 275g approx each
Extra virgin olive oil
2 tbsp unsalted butter
3 garlic cloves
6 sprigs of thyme
100g jamón ibérico de cebo
Salt and pepper to taste
For the pistachio pesto:
100g fresh basil leaves
2 garlic cloves, peeled
50g toasted pistachio kernels
50g Manchego cheese, grated
150ml extra virgin olive oil
Salt and pepper

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Introduction

A chophouse style main course showcasing our chestnut-fed pork chop from Galicia simply grilled and served with crispy Jamon Ibérico shards and a delicious pesto made with pistachios.

Method

Pre-heat your oven to 180°C/356°F/Gas Mark 4. Place the ibérico ham slices between two sheets of parchment on a baking tray, cover with another tray and bake for 8–10 minutes until crisp. Break into shards and set aside.
For the pistachio pesto, place the basil leaves, garlic, pistachios, Manchego cheese and olive oil in a blender and buzz until blended but the pesto is still coarse. Season with salt and pepper and set aside.
Season the pork chops with salt and pepper, heat some olive oil in a large frying pan and fry the pork chops for 3 minutes on one side, flip over and add the butter, garlic cloves and thyme sprigs and fry for a further 3 minutes, basting the chops regularly.
Plate the pork chops on some warm plates, spoon some pistachio pesto and scatter some crispy jamon ibérico shards and serve.

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