Pork Chop

• 1 thick-cut pork chop, 1-1½ inches thick, preferably bone-in
• Sea salt
• Black pepper
• Neutral oil

Sauce Verte

• Large handful of flat-leaf parsley
• Small handful of tarragon
• Small handful of chives
• Small handful of mint
• 1 tbsp capers
• 2 anchovy fillets
• Juice of ½ lemon
• Good glug of extra virgin olive oil
• 1 ice cube
• Sea salt, to taste

Pommes Grenaille

• 400g new potatoes
• Neutral oil or duck fat
• 1 garlic clove, finely grated
• Handful of parsley, finely chopped
• Sea salt

Tomato Salad

• 3-4 ripe tomatoes
• Sea salt
• Splash of Chardonnay vinegar
• 1 shallot, finely sliced
• Small handful of guindilla peppers, sliced
• Handful of olives
• Small handful of parsley
• Small handful of tarragon
• Small handful of chives
• Small handful of mint
• Olive oil
• Black pepper

Prepare the Pork

Pat the pork chop dry and season generously with salt and pepper. Using a sharp knife, score the skin at very short intervals, cutting through the rind and fat without slicing into the meat. This helps the fat render and allows the crackling to crisp beautifully.

Place the chop skin-side down into a cold pan with a small drizzle of oil. Bring the heat up gradually and allow the fat to slowly render and crisp, pressing gently so the skin remains in contact with the pan.

Once deeply golden and crisp, cook the chop for a couple of minutes on each side until caramelised and just cooked through. Leave to rest well before slicing.

Make the Sauce Verte

Add the parsley, tarragon, chives, mint, capers, anchovies, lemon juice, olive oil and ice cube to a food processor.

Blitz until vibrant, glossy and spoonable. The ice cube helps keep the herbs bright green and fresh-tasting.

Taste and adjust the seasoning with salt or more lemon juice if needed.

Cook the Pommes Grenaille

Slice the new potatoes into thick coins or halves, depending on size.

Heat a generous layer of oil or duck fat in a pan and fry the potatoes over a medium heat until deeply golden and crisp on the outside, and fluffy in the centre.

Right at the end, add the garlic and parsley and toss for 30 seconds until fragrant. Season generously with salt.

Build the Tomato Salad

Slice the tomatoes and arrange them on a plate or tray. Season generously with sea salt and a splash of Chardonnay vinegar, then leave them to sit for 10-15 minutes to lightly cure and release their juices.

Add the shallots, guindilla peppers and olives.

Finish with the parsley, tarragon, mint and chives just before serving so everything stays fresh and aromatic.

Dress with olive oil and black pepper.

To Serve

Spoon the sauce verte onto a plate and arrange the sliced pork chop over the top. Serve alongside the crispy pommes grenaille and the sharp, herb-loaded tomato salad.