Grilled Pork Chops, Roasted Figs, Fennel & Cavolo Nero, by Ben Tish

We are delighted to be working with chef and restauranteur Ben Tish, who has created some beautiful Mediterranean-inspired dishes using the finest Native Breed Pork Chops. Here is what Ben has to say:

"There’s nothing like a charred, fatty pork chop sizzling from the grill or pan. Sweet fruits pair extremely well with the meat- apples being a standard accompaniment but I love the sweet, aromatic figs that start a season this month (September). They burst on roasting, combining their sweetness with the delicious, meaty juices. Fennel, again works well with pork and is a traditional pairing with figs in southern Italy. The flavours are evocative of the balmy Mediterranean in late summer, but could easily work on a cooler, early autumn day."

Ingredients

2

Native Breed Pork Chop
1 handful

Cavolo nero or kale, roughly sliced
2

Small fennel heads, each cut into 4 lengthways
1

Clove of garlic, chopped
2 tsp

Fennel seeds
1

Large rosemary sprig
5

Bay leaves
1 litre

Good quality, dark chicken stock
1 glass

Good red wine
40g

Unsalted butter
A pinch

Sea salt
A pinch

Freshly ground black pepper

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Method

Heat an oven to 190C.
Place the fennel in a roasting tray with the garlic, sprinkle with the fennel seeds and drizzle with olive oil.
Season and roast for 10 minutes or so until starting to brown and become tender.
Now add the figs, rosemary, bay and roast for another 10 minutes until the figs start to leak their juices. Remove the tray from the oven and pour in the wine.
Set the tray on a hob and reduce the wine down to a glaze. Now pour in the stock and reduce slowly for 10 minutes or so before adding the cabbage. Cook for a further 5 minutes until the sauce is nicely reduced and the cabbage is tender. Stir in the butter and season.
While the stock is reducing, cook the chops. Set an oven proof griddle pan or large frying pan over high heat. Season the chops, rub with a little oil and then sear them for 3-4 minutes on each side or until nicely browned.
Using tongs, stand them up on the fatty side and sear them for a minute to help brown the fat. Transfer to the oven and finish cooking for another 6-7 minutes. Remove and rest in a warm spot. Pour the pork resting juices into the fennel/fig sauce.
Divide the fennel, figs and sauce between plates and serve with the chops.