For the Pipérade Basquais: Heat 1 tbsp olive oil in saucepan over medium heat and cook fennel until translucent. Add capsicum and once soft, add garlic and jamón, and continue to cook for a further 1-2 minutes. Set aside.
In a separate saucepan, heat 1 tbsp of olive oil and cook tomatoes with ½ teaspoon of Sel Gris de Guerande and 1 teaspoon of Piment d’Esplette on a medium to high heat and reduced to a thick sauce. Add capsicum mixture into the sauce and cook for a further 5 minutes on a lower heat until all flavours are combined.
For the Tarragon Pork Chops: Sprinkle ½ teaspoon of Sel Gris de Guerande, a pinch of crushed Australian Black Peppercorns and 1 teaspoon of French Tarragon over the pork, then coat in flour, shaking off any excess.
Fry the pork chops in very hot olive oil for about 5 minutes per side.
To serve
Once cooked, serve immediately on a plate with the warm pipérade spooned over the top, a side salad of mixed lettuce, and a crusty French baguette with butter.
Recipe Note
If you are unable to source jamón serrano, you can substitute another cured ham like prosciutto.
