I’m not usually a fan of chops – there always seems a disproportionate amount of waste but on a recent trip to England I discovered a pack of boneless pork shoulder chops at my beloved Waitrose. Marbled with fat to ensure they remain tender, these 4 chunky steaks would make a tasty mid-week meal.

A quick method of cooking is ideal, either under a hot grill or pan fried au natural but, several weeks ago I tasted a deliciously seasoned chunk of Iberico pork at Le Verre Vole, by the Canal St Martin in Paris. Incidentally, this tiny wine bar eatery is well worth a visit but advance booking is highly recommended:

Le Verre Vole

67, rue de Lancry

75010 Paris

tel: 01 48 03 17 34
Métro: Jacques Bonsergent

Lunchtime was packed, and whilst service was efficient but discreet and the menu imaginatively leaned away from a typical bistro selection, all wines were priced ‘to go’ with a modest charge of Euro 7 to drink it there.

Making a mental note to return to Le Verre Vole in the hope of finding this dish again, I decided to use a dry marinade for a flavor boost to dinner. Prior to cooking, I prefer to bring meat to room temperature, An hour being about right and, coincidentally, a perfect time for these flavours to develop and permeate.

Enough for 4 chunky steaks, combine together:

  • 2 tsp. sweet paprika
  • 1 tsp. cumin, oregano and sumac
  • ¼ tsp. ground cardamom
  • ½ tsp. fine sea salt and white pepper

Rub the marinated into the steaks then allow them to rest from an hour to overnight, the longer the time, the better the flavor. After which time, pan fry on each side in a little cooking oil.

Served with plumes of purple sprouting broccoli a sauce was necessary, so once the pork was plated I added a little cream to the pan, brought to a bubble then dribbled over the meat. How simple and delicious is that!

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