Phil Vickery's homegrown salsa verde with pork chops
We’re back at the This Morning allotment with Farmer Phil, who’s using a selection of homegrown herbs to create a vibrant green sauce to accompany pan-fried pork - the perfect recipe for some al fresco dining this summer.
Homegrown Salsa Verde with Pork Chops
Serves: 4
Ingredients
16 tbsp mixed fresh herbs: sage, coriander, thyme flowers, chives, fennel, tarragon and mint2 cloves garlic, peeled and very finely chopped 2 tbsp capers, drained and chopped 2 tbsp gherkins, drained and chopped 4 salted anchovy fillets, chopped 2 tsp white wine vinegar2 tsp Dijon mustard (optional)200ml (approximately) extra virgin olive oilPinch dried chilli flakes 4 pork loin steaks (175-200g each)1 tbsp sugar1 tbsp salt Cornflour, to dust
Method
1. Place all the ingredients apart from the oil into a food processor and blitz until you have a chunky puree.
2. Add the oil gradually in a thin stream (you may need to add a little more if not fully combined).
3. Add a dash of water if needed and leave for 30 minutes to infuse.
4. Meanwhile, combine the salt and sugar, and sprinkle evenly over the chops on both sides. Let them sit for 10 minutes at room temperature, then turn over for a further 10 minutes.
5. Rinse the pork under cold water and pat dry with kitchen paper. Dust with cornflour. Cook on a hot griddle or frying pan (with a little dash of oil) for 6-8 minutes on each side.
6. Remove from the heat and cover with foil to rest for 10-15 minutes, then serve with the salsa verde.