Mediterranean Pork Chops

Directions

• Blacken the peppers in the oven on broil or on a grill, turning regularly to blacken all over. Place in a bowl and cover with plastic wrap for 10 min. Set aside. Drain artichokes, reserve the oil. Peel and bash the garlic into a paste with salt in a mortar and pestle. Add 1 teaspoon red wine vinegar and muddle together more. Remove and place in a small bowl, slowly add the reserved the artichoke oil and whisking constantly to emulsify. Season with salt and pepper.
• Using a sharp knife, score the pork chops all over and season with sea salt and pepper. Place the chops on a grill pan over medium heat and allow to cook for 10 minutes, turn the chops on their sides, and cook each side for 5 minutes until cooked through. Remove to a warm pan.
• Peel peppers and place in a bowl, reserve one pepper and puree. Drizzle red wine vinegar over the cut up peppers. Heat the puree and add the pork chops back for a quick reheat.
• Place the chops on a cutting board, and slice up the chops. Serve the pork slices, with the peppers and the artichokes and chickpeas.