Ainsley Harriott served up tasty Pan-Fried Thyme and Garlic Pork Chops with Blistered Tomatoes and Maltese Baked Potatoes on Ainsley’s Taste of Malta.

The ingredients are: 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 and 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 and 250ml hot chicken or vegetable stock.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.