Thomasina Miers served up tasty pork chops with tamarind salsa, grilled leeks and white beans on Saturday Kitchen.<\/p>\n
The ingredients for the leeks and beans are: 6 small leeks, trimmed and cut into quarters, 3 tbsp olive oil, plus extra for drizzling, 1 large onion, finely chopped, 2 fennel bulbs, finely chopped, 150g pancetta, chopped (optional), 2 large garlic cloves, finely chopped, large pinch saffron, 8\u201310 fresh thyme sprigs, leaves picked, 200ml white wine, 600g jar cannellini beans, salt, freshly ground black pepper and squeeze lemon juice, to serve.<\/p>\n
For the tamarind salsa: knob butter, 1 tbsp olive oil, 1 large onion, chopped, 2 celery sticks, chopped, 2\u20133 garlic cloves, 6 tsp chipotle en adobo, to taste, 3 tbsp tamarind paste or pur\u00e9e, 2 tbsp good-quality cider vinegar, salt and freshly ground black pepper and squeeze lemon juice or dash vinegar (optional), to serve.<\/p>\n
For the herb mix: 2 tsp allspice berries, 2 tsp fennel seeds, 4\u20135 cloves, 1 tbsp chopped fresh thyme leaves and 1 lemon, zest only.<\/p>\n
For the pork: 1 tsp light vegetable oil, 2\u20133 pork chops, 2 tbsp dry Manzanilla or fino sherry, salt and freshly ground black pepper.<\/p>\n
For the herb crumb: 1 tbsp olive oil, 120g day-old breadcrumbs, large handful fresh flatleaf parsley, chopped and 1 lemon, zest only.<\/p>\n