Pork Chop with Preserved Lemon Salsa

Charmaine Lu -

  • 1 thick pork chop, bone in (about 500g)
  • 1 tsp dried oregano
  • 2 tsp chopped fresh oregano
  • ½ preserved lemon, plus 1 tbsp of the preserving liquid
  • 1 chopped garlic clove
  • 3 tbsp olive oil
  • Sea salt flakes
  • Preheat the oven to 240C. Score the pork skin all over and season with salt. Mix the oregano (fresh and dried), preserved lemon and liquid, garlic and 2 tbsp of oil and set aside. Heat 1 tbsp of oil in a large pan and fry the pork chop on the fatty side to render the fat. When crisp, sear the chop for 2 minutes on both sides or until golden.
  • Transfer the pan to the oven and cook the chop for 5 mins on each side or until cooked to your liking. Spoon the lemon dressing over the chop and leave to rest for 10 mins, then cut out the bone and thinly slice the pork. Roll the meat in the resting juices, season, and serve with the dressing and your choice of salad and sides.
25 mins
2 serving