“This is a celebration of Spanish flavours coming together in a beautiful way. Mastering a super-juicy pork chop is key, and my advice is to cook two thick chops for four, instead of four thin dry ones. ”
Carefully blacken the peppers over a direct flame on the hob (or on a barbecue or under the grill), turning with tongs until charred all over. Drain the artichokes, reserving the oil. Peel and bash the garlic in a pestle and mortar with a big pinch of sea salt, add 1 teaspoon of red wine vinegar and muddle together. Whisking continuously, slowly add the reserved artichoke oil until thickened and emulsified. Taste and season to perfection with salt and black pepper.
Using a sharp knife, score the fat of the pork chops at ½cm intervals, then season all over with sea salt. Put the two chops together and balance fat side down in a large non-stick frying pan on a medium heat for around 10 minutes, to get the fat crispy and rendering. Turn the chops on to their sides and cook for 5 minutes on each side, or until golden and cooked through, stirring in the artichokes for the last 2 minutes, then remove to a plate. Give the pan a quick wipe and cook the pork skin until crispy. Meanwhile, peel, deseed and slice the peppers, then season with a splash of red wine vinegar and a pinch of salt and pepper. Whiz 1 red pepper in a blender and pour into the pan with the chickpeas (juices and all). Warm through for a couple of minutes, then pour on to a serving platter. Place the pork chops on top, drizzling over any resting juices. Scatter over the peppers and artichokes, and break over the crispy pork skin. Serve the alioli on the side, for drizzling over.