Aljomar Iberico Pork Chops with shallots

Ingredients

• 8 Aljomar Iberico pork chops, medium cut
• 20 medium-sized shallots
• 150 g butter
• Olive oil
• 1 teaspoon sugar
• white wine
• 240 ml water or broth
• Salt

Method

Carefully peel shallots without removing the root end. This will keep the shallots intact and prevent them from separating into their individual cloves. Place peeled shallots in heavy saucepan with melted butter and fry on low heat. Season to taste. The butter should be foaming while the shallots begin to cook slowly. Sprinkle sugar over the shallots to create a caramelised, shiny layer, giving the shallots a lovely finish. Continue cooking on low heat for about 25 minutes.

Add white wine and water or broth and simmer on low heat until shallots have absorbed the liquid and caramelise. It should take at least 20 minutes for the liquid to reduce into a glaze that coats the shallots.

Use a small, sharp knife to test. Shallots should be very tender.

Prepare to serve

The pork chops should be prepared in small batches so that they do not release too much water and boil. Place frying pan on high heat. Drizzle olive oil onto a hot pan and cook on very high heat, searing each side of the meat until golden, while the inside remains juicy.

Season generously with salt.

Place on serving tray or plate and top with glazed shallots.