Spiced pork chops with apple and rhubarb salsa

I remember as a kid, Mum used to cook pork and lamb chops quite regularly — and I loved cutting through the fatty meaty parts to get at all that flavour and texture. I encourage you to go out and get some wonderful fatty pork or lamb chops and fire up the barbie or frying pan and bring the fat back to your dinner table. You can team your chops with any salad or veges you like, but for something fancy try this rhubarb salsa.

Serves 4

4 pork loin chops

(about 220g each)

3 Tbsp coconut oil or goodquality animal fat, melted

1 large handful of dill fronds

1 large handful of coriander leaves

Apple and rhubarb salsa

5 rhubarb stalks, peeled and cut into 5mm dice

1 green apple, peeled, cored and cut into small dice

1 spring onion, finely chopped

1 1⁄2 Tbsp apple cider vinegar

2 Tbsp honey (optional)

80ml (1⁄3 cup) extravirgin olive oil, plus extra to serve

1 Tbsp chopped coriander leaves sea salt

Spice rub

2 Tbsp fennel seeds

1 Tbsp whole aniseed

1 Tbsp ground piment d’Espelette (see note)

1 tsp garlic powder

1 tsp freshly ground black pepper

2 tsp sea salt

Method

To make the rhubarb salsa, blanch the rhubarb in boiling water for 10 seconds, then plunge into icecold water. Drain well, then mix with the remaining ingredients in a bowl. Set aside to allow the flavours to develop for 10 minutes.

Meanwhile, to make the spice rub, place the fennel seeds and aniseed in a spice grinder or mortar and grind to a powder. Transfer to a bowl and mix through the remaining spice ingredients.

Preheat the oven to 180degC.

Brush the pork chops with half the coconut oil or fat, then coat thoroughly with the spice rub.

Heat a large frying pan over high heat, add half the remaining coconut oil or fat and brown two pork chops for about 2 minutes on each side.

Wipe out the pan and repeat with the remaining coconut oil or fat and pork chops. Transfer the chops to a baking tray and roast in the oven for 2 minutes, flip the chops over and return to the oven to roast for a further

23 minutes (for medium) or until cooked to your liking.

Allow to rest for 3 minutes before cutting into 2cm slices.

Place the pork on serving plates or a platter. Season with salt and serve with the rhubarb salsa, dill and coriander and a drizzle of olive oil.

Note: Piment d’Espelette is a type of chilli, with a warm fruity flavour and a mild chilli bite, that comes from the Basque region of France. It can be purchased from some delis, fine food stores or online. If you can’t find it, hot paprika is a perfect substitute.