Grilled pork chops with spicy migas
Migas are spicy fried Spanish breadcrumbs, full of flavour, which go perfectly with pork chops.
6 garlic cloves
150g fresh chorizo sausage, skin removed and cut into small chunks
1 dried red chilli
A handful of parsley leaves
A couple of sprigs of rosemary, leaves picked
400g day-old rustic bread, crusts removed and torn into small chunks
4 x bone-in pork chops
Lemon wedges, to serve
Place a heavy-bottomed frying pan over a medium heat and add enough oil so that it comes 2cm up the side of the pan. While it is heating up, flatten the garlic cloves with the side of your knife (you want it whole but crushed) and keep the skin on. Add to the warm oil and fry for 3 minutes before adding the chorizo and cooking for a further 4 minutes until it becomes crisp and turns the oil golden. Add the chilli, parsley and rosemary leaves and cook for another 1 minute. The garlic should be slightly golden and smelling delicious. Carefully scoop everything out with a slotted spoon and leave to drain on kitchen towel for the moment.
Turn the heat up to high, and very carefully add the bread, pressing it down to flatten it. When it’s golden on the base, turn it over until it is golden on all sides, then return the chorizo, garlic, chilli and herbs to the pan, season and mix well. Keep warm by placing in a low oven.
Heat up a griddle pan until smoking. Rub the pork chops on each side with a little oil and a sprinkle of salt and grill for 3-4 minutes on each side, depending on thickness of chops. When cooked to your liking, remove from pan and leave to rest for a moment. Serve with the migas and a wedge of lemon.
- The Telegraph