You will need a large frying pan, a large roasting tray, a small roasting tray and a pestle and mortar.
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Preheat the oven to 180/350/gas 4.
Sprinkle the sumac over the pork chops on either side and season with Maldon sea salt.
Heat the oil in a large frying pan and fry for 4 minutes, or until the chops have started to take on some colour.
Remove the chops from the frying pan to a roasting pan. Squeeze over the lemon. Place in the oven for 15 minutes, or until the juices have run clear. The cooking times will depend on the thickness of the pork chop. The meat should be white or grey not pink inside.
Meanwhile, make the dukka. Place the coconut and pistachios on a baking tray in the oven for 5 minutes, being careful not to let it burn.
Once it has colour, pour it in to the pestle and mortar and pound to a coarse paste. Stir through 2 teaspoons of Maldon sea salt and the freshly chopped coriander.
Serve alongside the pork chops and pour over all the juices from the pan. This is lovely with some boiled new potatoes or brown rice.
DOWNLOAD OR PRINT RECIPE HERE.
Dukka is so versatile and will hold in a sealed container at room temperature for up to 5 days. Try it alongside boiled eggs, sprinkled over roasted vegetables, or simply scattered over lightly baked salmon.”