Marcus Wareing's BBQ'd Pork Chops with Spring Onions and Salsa Verde

4.80 (19)
🌶 mexican 🏷 Pork

This Mexican-inspired pork dish features chops marinated in a mustard and lemon mixture before being barbecued. They are served atop a warm stock with chickpeas and artichokes, accompanied by charred spring onions and finished with a zesty, herb-packed salsa verde and a garnish of sliced anchovies. The recipe creates a complete meal with contrasting textures and fresh, bold flavours.

Marcus Wareing's BBQ'd Pork Chops with Spring Onions and Salsa Verde

Ingredients

  • 2 large pork chops
  • 6-8 spring onions, whole
  • Artichokes (cooked), sliced in half
  • Chickpeas, tinned or bottled
  • Some sliced anchovies to garnish
  • For the marinade:
  • Olive oil
  • 2 tbsp dijon mustard
  • Juice of 1 lemon
  • Salt and pepper
  • Pinch fennel seeds
  • For the stock:
  • 1 small white onion, or 1/2 large white onion, sliced
  • 3 cloves garlic, sliced
  • 2 sprigs fresh rosemary
  • 125ml white wine
  • 125ml chicken stock
  • For the salsa verde:
  • Fresh herbs of your choice, we used:
  • Mint
  • Oregano
  • Parsley
  • Basil
  • 1 tbsp capers in brine
  • Juice of 1/2 lemon
  • Olive oil
  • Splash white wine
  • Generous pinch of sea salt and a twist of pepper

Method

  1. Combine all the marinade ingredients by whisking them together.
  2. Put the pork chops in a dish and spoon the marinade over them, ensuring they are fully coated.
  3. Cover the dish with baking paper and set aside to allow the chops to marinate.
  4. Heat a generous amount of olive oil in a frying pan. Add the sliced onion and garlic with salt, pepper, and rosemary sprigs, cooking until softened for about 3-5 minutes before pouring in the white wine.
  5. Let the wine reduce, then add the chicken stock and another dash of olive oil. Bring to a boil before reducing to a gentle simmer for 8-10 minutes.
  6. To make the salsa verde, place all its listed ingredients into a small food processor and pulse until a thick sauce forms. Adjust consistency with more herbs or oil as needed, season with sea salt, drizzle with oil, and set aside.
  7. Place the whole spring onions directly onto the grill, cooking until evenly charred on all sides and seasoning with salt and pepper.
  8. Once the stock has reduced, remove it from the heat.
  9. Put the marinated pork chops on the grill, cooking on each side. Season well during cooking. Thin chops take around 8 minutes (4 minutes per side), while thick ones can take up to 20 minutes (10 minutes per side). Spoon a little extra marinade over them as they cook.
  10. Return the stock pan to the heat. When it boils, add the chickpeas and artichokes to warm through.
  11. For serving, reheat the stock if needed and pour it into a dish. Place the cooked pork chops on top. Curve the charred spring onions into a nest shape on the plate. Drizzle everything with the prepared salsa verde and a dash of olive oil, finishing with a twist of salt and pepper and the sliced anchovies as garnish.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryPork
Cuisinemexican
AuthorMarcus Wareing