Recipes, Pork Recipes

Pork shoulder chop recipe w/ roast shallots & romesco sauce

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This chop, cut from the fore rib of the carcass where it begins to meet the shoulder, is a wonderful piece of meat to cook and eat. Served here with a classic of Catalonia, romesco sauce and roasted onions. It makes a perfect meal for two under the spring sunshine. Romesco sauce is delicious and versatile, an excellent addition to any repertoire. Traditionally, it’s paired with the Catalonian calçot onion, celebrated during Calcotada festivals each spring. Calçots are grilled over open flames, wrapped in newspaper to steam until tender, then dipped into the piquant and smoky romesco. This recipe is a nod to that combination, and the pork shoulder chop is a fabulous addition. If you can get your hands on some calçots, they’re well worth including for an authentic experience.

Serves 2-3

Ingredients

Method

Start with the Romesco Sauce

  1. Preheat the oven to 210°C.
  2. Place the peppers and halved tomato on a baking tray. Rub with a little olive oil and season with salt. Roast in the oven for 18-minutes, turning the peppers halfway through.
  3. Remove the peppers from the oven, transfer them to a bowl, and cover with cling film or a tight-fitting lid. Set aside for 20-minutes to steam and soften. Keep the roasted tomato separate.
  4. After steaming, peel the blistered skin from the peppers. Briefly dip them in a bowl of water to wash off any excess skin and seeds. Save any liquid in the bowl by passing it through a sieve – it will be full of flavour.
  5. Add the peppers, tomato, garlic, breadcrumbs, pepper liquid, half of the toasted nuts, both smoked paprikas, Ñoras pepper flesh, 2 tablespoons of sherry vinegar, and 3 tablespoons of olive oil to a food processor. Blitz until the mixture is thoroughly combined.
  6. Add the remaining nuts and pulse briefly to achieve a chunky texture that’s not too loose.
  7. Taste the sauce, adjusting the seasoning as needed. Strive for a balance of salt, vinegar, and oil to achieve the sauce’s depth. Aim for a bold flavour without making the sauce overly fine – stir any final seasonings in with a spoon to maintain texture.

For the Pork and Onions

  1. Remove the pork shoulder chop from the fridge and its packaging about an hour before cooking to allow it to come to room temperature.
  2. Preheat your oven to 180°C.
  3. Score the skin of the pork chop, making cuts about ½ inch apart through the skin.
  4. Season both the chop and shallots generously with sea salt.
  5. Set a large cast-iron skillet over low heat, placing the chop upright with the skin side down. Cook slowly, allowing the skin to render and crisp up. Move the chop occasionally to ensure even cooking across all skin.
  6. Once the skin has crisped, remove the chop and increase the heat. Place the shallots in the pan, flat side down, and caramelise. Once golden, set aside.
  7. Add a bit of oil to the pan and return the chop to cook on one side over high heat for 90-seconds, building a good caramelisation, then flip and repeat on the other side. Flip once more and nestle the shallots back into the skillet, along with the thyme sprigs.
  8. Transfer the skillet to the oven and cook for 3-minutes. Flip the chop and cook for an additional 3-minutes.
  9. Remove the chop from the pan to rest on a plate.
  10. Return the shallots to the oven for an extra 8-10 minutes until softened. Once done, add a splash of Oloroso sherry to the pan juices for added depth.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.