Paprika Pork Chop With Sweet & Sour Peppers

Bring a large pan of salted water to the boil. Add the fregola and cook for 10 mins until cooked through. Drain and rise and set aside.

Cut the peppers into strips and thinly slice the onions and garlic cloves. Preheat a large frying pan over a high heat. Once hot, add a splash of olive oil and drop in the peppers and onions. Add a pinch of salt and stir. Scrunch the bay leaves in your hand and drop them in.

Now cover your frying pan with a lid, this will simultaneously steam and sauté the peppers and onions. Shake the pan now and then and keep everything moving. After about 5 mins over high heat, the peppers and onions should be starting to soften and pick up a little colour. The pan should also smell like bay leaves!

Add the garlic and cook for another 2-3 mins before sprinkling in the sugar and sherry vinegar. Stir to coat the onions and peppers and then remove from the heat.

Season the pork chops with salt and dust with the paprika. Rub with a little olive oil and add to a cold pan, fat-side down. Set over a medium-high heat and begin rendering the fat, this should take 3-4 mins. Once the fat is brown and crispy, sear each side of the pork chops and drop in the rosemary. Keep cooking the pork chops for 5-6 mins or until they’re medium.

Remove the pork chops from the pan and rest on a plate, pouring over the rosemary and any juice from the pan.

Tip the fregola into a bowl. Finely chop the parsley and add to the bowl along with a big pinch of salt and a splash of olive oil. Spread the yogurt onto the base of the plates, top with the herby fregola and the sweet and sour peppers and onions, and top with a pork chop. Get stuck in.