Pan-Fried Thyme & Garlic Pork, Blistered Tomatoes & Maltese Baked Potatoes
From Ainsley’s Taste of Malta, ITV
Pork is the most consumed meat in Malta and most often it’s cooked simply in the oven with white wine and aromatics and served with potatoes. I’m marinating my pork in a little wine and thyme and then pan-frying for a bigger flavour. You can use pork loin steaks if you prefer – just adjust the cooking time accordingly. The sweet and blistered tomatoes and the traditional rustic Maltese dish of baked potatoes are the perfect accompaniments. Potato farming was introduced to Malta during the British occupation, and the vegetable has since become an integral part of Maltese cuisine. The local potatoes are packed full of flavour and are a popular export. Patata il forn is similar to French boulangère and it’s an effortless way to make the most of potatoes. Fennel seeds are the popular addition, but you can swap for a sprinkling of thyme if you like.
Method
Preheat the oven to 200C/180Fan
In a large shallow dish mix together the wine, 1 tablespoon of olive oil, the leaves of one sprig of thyme, the minced garlic and a generous grind of black pepper. Add the pork chops and toss to coat well. Leave to marinate for an hour or cover and chill to marinate for longer (removing from the fridge 30 minutes before you want to cook).
In a large bowl mix together the potatoes, oil, fennel seeds and garlic and season well with salt and pepper.
Layer the potatoes and onions in a large oven-proof dish, finishing with a layer of potatoes. Pour the stock over the potatoes and cover with foil. Bake for 40 minutes. Remove the foil and bake for a further 20-25 minutes until golden.
Remove the pork from the marinade, pat dry and season generously on both sides with salt and pepper. Add 1 tbsp oil to a large heavy based frying pan over a high heat and when hot add the pork. Reduce the heat to medium and cook for 2-3 minutes searing all sides, including the fat. Then add the butter, the whole garlic cloves and the thyme sprigs to the pan. Cook for another 8-10 minutes, turning and basting often with the juices until the pork is cooked through. Remove the pork from the pan, put the thyme sprigs and garlic on top, loosely cover with foil and allow to rest for 4-5 minutes. Add the tomatoes to the pan and let them sit undisturbed for 2 minutes, stir and cook for another 2 minutes until softened and starting to burst and char slightly. Drizzle in a little honey, if using, and gently toss. Season with a little sea salt and remove from the heat.
Meanwhile, put the asparagus and a knob of butter in a sauté pan over a medium-high heat, just cover with water and add a good pinch of salt. Cook for 4–5 minutes until tender. Keep warm.
Serve the pork chops with the potatoes and asparagus on the side and spoon the blistered tomatoes over the pork. Scatter with chopped parsley.
Ingredients
- For the Pork
- 4 tbsp white wine
- 2 tbsp olive oil, plus an extra drizzle
- 3 sprigs of thyme
- 3 cloves of garlic, 1 minced, 2 whole and smashed
- sea salt & freshly ground black pepper
- 4 pork loin chops, 1 inch thick, bone in, room temperature
- 2 tbsp unsalted butter, plus an extra knob
- 250g cherry tomatoes, left whole
- runny honey, for drizzling (optional)
- 2 tbsp chopped parsley
- 200g asparagus spears, to serve
- For the Potatoes
- 1 kg potatoes, peeled and thinly sliced
- 2 medium onions, peeled and thinly sliced
- 2 tbsp olive oil
- 2 tsp fennel seeds, lightly bashed
- 3 cloves of garlic, minced
- sea salt & freshly ground black pepper
- 250ml hot chicken or vegetable stock