Sage-basted pork chops with grilled tomato and chilli jam

Method

1. To make the grilled tomato and chilli jam, preheat the grill to high. Brush the tomatoes and chillies with oil and season with salt and pepper. Grill them on all sides until lightly charred. Remove the tomatoes and chillies from the grill and chop them coarsely.

2. Heat the grapeseed oil in a small saucepan. Add the onion and cook until soft. Add the chopped tomatoes and chillies, plus the balsamic vinegar, sugar and saffron and cook for about 5 minutes or until the mixture has thickened. Season to taste. Transfer the mixture to a bowl and set aside to cool.

3. For the pork chops: preheat the oven to 200C/gas 6. Season the pork chops with the cayenne, celery and garlic salts, and half of the purple sage, ripped. Wrap a little kitchen foil over the bones.

4. Place a large sauté pan over a medium-high heat. Add the olive oil and, once hot, place the pork chops in the pan, searing until the under-side is well caramelised, about 2 minutes. Turn over and sear on the other side for 2 minutes. Transfer the pan to the oven and roast the pork chops for about 10-12 minutes for medium-cooked meat. Remove the chops from the oven and set aside to rest for 2 minutes.

5. In a clean sauté pan, heat a little more oil with the butter and gently cook the remaining sage leaves with slivers of garlic and a squeeze of lemon juice.

6. Slice the pork chops and arrange on serving plates. Drizzle with the sage butter and serve with a dollop of grilled tomato and chilli jam.

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Ingredients

For the grilled tomato and chilli jam:

5 plum tomatoes
2 large red chillies
2 tbsp grapeseed oil, plus extra for greasing
freshly ground salt and pepper
1 small onion, chopped
3 tbsp Balsamic vinegar
100g brown sugar
pinch Saffron

For the pork chops:

4 double-cut bone-in pork chops, with French trimmed bone, 450g each, tied
1 tsp cayenne pepper
1 tsp celery salt
1 tsp garlic salt
small bunch purple sage
2 tbsp Olive oil
100g Butter
few slithers Garlic
squeeze lemon juice

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