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10 mins
16 mins
26 mins
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Chestnut-Fed Pork Chop with Pistachio Pesto and Crispy Jamón Ibérico

  • Serves 4 people
  • Complexity Easy
Prep
Prep time
10 mins
Prep
Cook time
16 mins
Prep
Total time
26 mins
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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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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