Pork Chop with pear, Chicory, Hazelnuts, Smoked Pineapple Vinegar Butter Dressing

This is the kind of meal that makes sense after a long day. A thick British pork chop, cooked until golden, warm pears and bitter chicory, food that tastes like effort. The smoked pineapple vinegar butter does the heavy lifting here. British pork deserves the spotlight. It’s well-bred, full of flavour, and needs nothing more than heat, time, and respect.

Serves: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients

Pork

• 2 bone-in pork chops, about 250g each

• 1 tbsp olive oil

• Few sprays of maple smoked pineapple vinegar

• Sea salt flakes

• Cracked black pepper

Salad

• 1 pear thinly sliced

• 1 small head red or white chicory, leaves separated

• ¼ cup hazelnuts, toasted and crushed

• Small handful chives sliced

Smoked Pineapple Vinegar Butter Dressing

• 2 tbsp smoked pineapple vinegar

• 1 tsp wholegrain mustard

• 1 tsp honey

• Pinch sea salt, pepper

Method

Pat the chops dry with paper towel and season well with, oil, pineapple vinegar, salt and pepper. Heat a pan or BBQ over medium-high heat, Sear the chops for 3–4 minutes on each side until golden brown. Rest for 5 minutes.

In a small bowl, Whisk in smoked pineapple vinegar, mustard, honey, and salt. Taste.

Toss the chicory, pear slices, chives, and hazelnuts in a bowl. Add a spoonful of the warm dressing and mix gently.

Place the pork chop on a warm plate, spoon some of the dressing over the top, and pile the apple-chicory salad on the side. Finish with a sprinkle of sea salt and a optional sprinkle of Aleppo chilli.

Chef’s Notes

• Drying the pork before cooking is key to getting that golden crust. Moisture is the enemy of caramelisation.

• Toast your hazelnuts in a dry pan for 5 minutes, then crush while warm for the best flavour.

• Swap the pear for apple when they’re in season for a softer, rounder flavour.