Vic Williams: Pork chops with mushroom and capsicum

Picture / Kellie Blizard

Serves 4

1 red capsicum
6-8 large flat mushrooms
2 cloves garlic
3 tbsps olive oil
4 pork chops
1/2 cup plain flour
salt and pepper
1/2- 3/4 cup dry white wine
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped fresh rosemary

Grill or bake the capsicum until the skin blackens. Place in a paper bag and when cool enough to handle, peel off the skin, remove the stem, seeds and interior ribs and cut the flesh into 1cm strips. Keep warm.

Cut the stems from the mushrooms and wipe the caps clean. Cut into 1cm-wide strips. Peel, part-

crush and finely chop the garlic. Heat the olive oil in a heavy pan and add the mushrooms. Stir, then add the garlic. Cook on medium heat, stirring often, until the mushrooms soften and exude moisture. Stir in salt and pepper, then put on a plate and keep warm. Don't wash the pan unless food is burned on.

Remove excess fat and skin from chops and run the skin against the blade of a sharp knife to separate it from the fat. Score the outside of the skin in a cross-hatch pattern, rub with salt and put aside. Season the flour and press the chops into it to coat. Heat a little more oil in the pan and lightly brown the chops on both sides. Add the chopped herbs, stir for a minute or so, then drizzle in the wine. Part-cover the pan, lower the heat and simmer 10-15 minutes, adding more wine if necessary. Don't overcook; the meat is ready as soon as a skewer releases clear juices. Remove the chops to warm plates and keep warm.

Place the skin under a hot grill. Put mushrooms back in the pan and stir, check seasoning, then carefully fold in capsicum. Spoon the sauce over the chops and top with strips of grilled crackling.