Pork chops with chorizo migas and red onion salsa

Migas is a Portuguese stuffing that uses up stale bread, so Katarinas quick and tasty dish is also a money-saving meal.

Recipe «Pork chops with chorizo migas and red onion salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 8 stale hot dog or crusty bread rolls, torn into 4cm pieces, 4 pork chops, bone in, 6 garlic cloves, finely chopped, 1 red onion, halved, 1 red capsicum, seeded, thinly sliced , 3 large truss tomatoes, seeded, thinly sliced, 1 long fresh red chilli, finely chopped, 1 bunch coriander, chopped , White wine vinegar, to drizzle, Extra virgin olive oil, to drizzle, 60ml olive oil, 15cm Primo Classic Chorizo, halved lengthways, thickly sliced, 20 pitted black olives, coarsely chopped, 2 tsp olive oil, extra, 2 tbsp paprika, 20g butter.

Ingredients:

• 8 stale hot dog or crusty bread rolls, torn into 4cm pieces 
• 4 pork chops, bone in 
• 6 garlic cloves, finely chopped 
• 1 red onion, halved 
• 1 red capsicum, seeded, thinly sliced 
• 3 large truss tomatoes, seeded, thinly sliced 
• 1 long fresh red chilli, finely chopped 
• 1 bunch coriander, chopped 
• White wine vinegar, to drizzle 
• Extra virgin olive oil, to drizzle 
• 60ml olive oil 
• 15cm Primo Classic Chorizo, halved lengthways, thickly sliced 
• 20 pitted black olives, coarsely chopped 
• 2 tsp olive oil, extra 
• 2 tbsp paprika 
• 20g butter 

Instructions

1. Place the bread in a large colander over a bowl. Pour over enough cold water to cover the bread completely, using your hands to incorporate until the bread is completely saturated.
2. Season the pork with salt and pepper. Rub with half the garlic. Place on a plate. Cover and place in the fridge for 20 minutes to marinate.
3. Meanwhile, coarsely chop 1 onion half and thinly slice the remaining half. Combine the sliced onion, capsicum, tomato, chilli and half the coriander in a bowl. Drizzle over white wine vinegar and extra virgin olive oil. Season with salt and pepper. Toss to combine. Place in the fridge for 15 minutes to chill.
4. Heat the olive oil in a large non-stick frying pan over high heat. Add the chorizo and chopped onion. Cook for 3 minutes or until the onion is soft but not browned. Squeeze the bread to remove some of the moisture. Add to the chorizo mixture. Add the olive and the remaining garlic and remaining coriander. Stir to combine. Season with salt and pepper. Press down on the mixture to flatten slightly. Cook for 3 minutes or until the base is crisp. Turn the migas, in chunks, and cook, pressing down, for 3 minutes. Continue cooking and turning for 3-4 minutes or until golden.
5. Heat the extra oil in the pan over medium heat. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Sprinkle with the paprika and add the butter. Cook the pork for a further 10 seconds each side to coat in the butter.
6. Divide the migas among serving plates. Top with the pork and salsa.