Pork Chops with Garlic & Chilli Dressing

The boy loves pork chops and he’s dropping hints that he’d quite like his cooked plain and not messed about with. Stand firm and promise he can have his chops plain from herein after if he doesn’t like this.

4 pork chops, as thick as you like

1 red chilli

2 garlic cloves

4 tbsp extra virgin olive oil

2 tbsp sherry vinegar

1 bag of herb salad (rocket, coriander etc)

As this is a Spanish dish, a recital disc from Victoria de Los Angeles goes on the CD player. This is a BBC archive recording that I got for 50p from a clear out sale at Holborn library. Very good it is too.

Grill the pork chops about 8 minutes each side, though this will depend upon thickness. Check that the juices run clear.

While this is going on, hum along to Victoria tunelessly. Don’t be surprised if he shuts the kitchen door on you – partly because of your singing and partly for messing with his beloved pork chops! Deseed the chilli and slice it finely. Chop the garlic. About 2 minutes before the chops are done, heat the oil in a frying pan and sauté the chilli and garlic until the garlic is just golden.

Add the vinegar and leap into the air as it spits vigorously at you. Give it a good stir.

Place a portion of the salad on each plate, with a pork chop on the side. Pour the hot dressing over the chop  and serve with chunks of rustic bread. I think thickly buttered but that’s up to you.

Watch him closely for signs of him scraping off the dressing. There’s a 95% chance he won’t be. Whether he tells you he likes it or not will depend on no end of things. If he’s quiet, it’s a sign that it’s good.