After visiting the dentist the other day I popped into the English butcher in Alcalá la Real and ordered some thick cut pork chops. I decided on a pork, mustard, cheese theme which is really simple to prepare and cook.

Parmesan Crusted Pork Chop with Blistered Tomatoes and Capers

To prevent the chop from curling make slits in the skin making sure you don’t cut into the meat.

To make a crust whiz the following in a blender:

Parmesan cheese
Breadcrumbs
Garlic, crushed
Parsley

Sprinkle the crumbs onto a plate.

Spread a thin layer of Dijon or mustard of your choice over one side of the chop and place mustardy side down into the crumbs. Press down a little then spread mustard over the other side and turn. Place in the fridge whilst you have a glass of wine.

When ready to cook heat the oven to 180°C (fan). Remove the chop from the fridge and allow to come back to room temperature.

Add a small dollop of olive oil and a knob of butter to a cast iron skillet over high-ish heat. Cook the chop for about 2 minutes on each side or until starting to brown then place the skillet in the oven for 10 to 20 minutes, depending on thickness.

Meanwhile, heat another skillet, frying or sauté pan with a tablespoon of olive oil. Add cherry tomatoes, seasoning with a little sea salt and black pepper, cooking untouched for one minute. Gently shake the pan and cook for another one minute. Repeat.

Remove from the heat then add runny honey, capers and a small knob of butter, gently mix until the tomatoes are coated. Sprinkle with flat leaf parsley and serve with the chop.