Wildly Aromatic Pork Chops with Pear and Beet Salad
I can’t wait to try this pork chop rub on the barbecue. Oh, except it’s snowing outside, in APRIL. At least I can start experimenting with recipes now and have them ready to go as soon as the slightest glimmer of sunshine appears. Oh yeah, I need to buy a barbecue too. This rub is aromatic and powerful but at the same time allows the flavour of the pork to take centre stage. The chops were really fat and juicy, from The Ginger Pig in Borough Market.
My secret ingredient in the rub was dried wild myrtle leaves and my even bigger secret was the fact that I bought them in Tescos! Tesco, selling an ingredient I’d never heard of?! It must just be me then….I bet you’ve all been using it by the bucket load, ‘wild myrtle is like, sooo last season!’ I read that they were similar in flavour to bay, and they are definitely gently aromatic in the same way. They are small, so I chucked a good handful into the rub mix along with some juniper berries, garlic, fennel seeds, lemon zest, rosemary and olive oil.
You may notice how I’ve snipped the fat along the side of the chops. This is to help it render down and crisp. As you can also see, I didn’t go the whole hog (pun intended) with the crisping because (sniff sniff) I am on a diet. It was hard, believe me, very hard. The way I usually do it is by holding the chops upright in the pan, to really get some contact on the fat and render a nice, crispy crackling effect. I’m saving my calories though for some crispy pork belly that I’ve been craving for weeks. I feel like some sort of loser writing that, like I’m throwing my foodie credentials out the window – refusing crispy pork fat? What’s wrong with you woman?!
The pear and beetroot salad is actually really nice. I was a little sceptical but the flavours came together really well. I’m really enjoying discovering these new combinations of different veggies and fruits, it’s renewed my interest in a lot of ingredients and the best thing is that they work.
I must just spread a little love for my new bowls, they are by Zac Designs and I bought them here, as an early birthday present to myself. I love their bright colours and their little feet.
I’m submitting this recipe to Cookthink for this week’s Root Source Challenge which features pork chops.
To read about my visits to Borough Market, look here, here and here.
If you like beetroot -
Kohlrabi, Fennel and Beetroot Salad
Beetroot with Cumin and Feta
If you like pork chops -
Pork Chops with Cider and Caramelised Apples
Wildly Aromatic Pork Chops
2 large pork chops
The zest of 2 lemons
The juice of 1 lemon
2-3 garlic cloves
1 heaped tablespoon dried myrtle leaves
A small sprig of rosemary, chopped
6 juniper berries, crushed
1 teaspoon fennel seeds
Extra virgin olive oil
Salt and pepper
- Crush the garlic to a paste with a pinch of salt in a pestle and mortar. Add the juniper berries and crush these too. Add the other ingredients except the olive oil and lemon juice and mush everything together. Stir in the lemon juice and add enough olive oil to loosen it to the desired consistency.
- Rub the marinade all over the chops and allow to marinate for around half an hour (or overnight, without the lemon juice. Add this about half an hour before you want to cook them) before cooking in a hot pan, under a grill or on the barbecue.
Beet and Pear Salad
1 medium beetroot, sliced into thin strips with a vegetable peeler
2 Williams pears, sliced in the same way
1 tablespoon flat leaf parsley, chopped
2 tablespoons chives, chopped
The juice of 1/2 lemon
1 teaspoon wholegrain mustard
Extra virgin olive oil
I also added a teaspoon of raspberry vinegar which was delicious but by no means necessary. You could add a pinch of sugar if it’s a bit tart
- Mix everything together. Voilà!
Category: Barbecue, Blogging Events, Borough Market, Fruit, Gluten-free, Main Dishes, Meat, Salads, Vegetables 16 comments »
April 6th, 2008 at 4:09 pm
I have to confess that I have never heard of wild myrtle leaves. This does look fabulous. I’m now on the prowl for myrtle so I can try this.
Beautiful pictures!!
Mary
April 6th, 2008 at 6:08 pm
Everything looks so delicious, I love your recipes
April 6th, 2008 at 8:27 pm
i’m looking at your pics and going wow wow wow. they are so expressive.
April 6th, 2008 at 10:38 pm
Nice bowls Helen! I covet them!
April 6th, 2008 at 11:37 pm
That pork chop looks amazing!
Great job!
April 6th, 2008 at 11:45 pm
Ok Helen…do tell us what myrtle leaves smell & taste like…I gotta know…they are new to me.
April 7th, 2008 at 12:49 am
Nice pictures! That has to smell heavenly!
April 7th, 2008 at 8:44 am
Mary – Neither had I! That’s why I just had to try them.
Mag – Thank you very much.
Bee – Thanks! I still get frustrated with the lighting but I’m getting there.
Holler – They are fab aren’t they? I had been coveting them for so long in the end I just had to give in.
Maryann – It was indeed a fine pork chop.
Peter _ Yes, I should have written more about them shouldn’t i? The myrtle leaves are very similar in flavour and aroma to bay leaves. I think that they tasted a bit more peppery than bay, which is apprently what the berries are like. You can use the berries like juniper. The leaves are aromatic and perfume everything.
Jessica – Thank you, yes it did smell luscious.
April 7th, 2008 at 3:26 pm
This looks fabulous, as always. The wild myrtle leaves are a nice and creative touch – I’ve never seen them used before. And of course the pear and beetroot salad looks stellar!
April 7th, 2008 at 4:15 pm
Yummy! I love the bowls actually I covet them but then again I have a bowl addiction that can’t be stopped.
April 8th, 2008 at 2:30 pm
This aromatic rub is amazing and so versatile! I’m sure we can find many uses for it. The peppery-ness of the myrtle leaves sound wonderful too.
That thick, moist pork chop is stellar and so are your wonderful photographs! I
April 10th, 2008 at 8:18 pm
I have just found your blog via the foodie blog roll thing. It really is a great blog! The meals look delicious, and actually cookable! I will give this a go sometime.
I have tagged you in a game actually, see the link below, if you have time give it a go. It is like an email forward I am afraid, but a good way to get to know some other bloggers.
http://ryansrecipeblog.blogspot.com/2008/04/meme.html
April 11th, 2008 at 6:42 am
I’m wildly attracted to your pear and beetsalad which sounds fantastic which I think marries beautifully with pork!!
ronell
April 11th, 2008 at 2:22 pm
That sounds divine! Sorry, can’t chat, have to get into the kitchen to make this… I’ve got some pork chops in the fridge destined to be this recipe
April 17th, 2008 at 2:27 pm
That pork chop looks amazing! I’ve never hear of wild myrtle leaves either, I’ll keep an eye out for them! And I’m always looking for new ways to prepare beets. Thanks!
January 30th, 2009 at 4:52 am
This looks and sounds absolutely delicious. The pork chops with the garlic and lemon just sound so mouth-watering.