Pork Chop with Salt-Baked Beetroot and Hazelnut Picada Recipe - Great British Chefs

Ingredients

• 2 pork chops, ideally Old Spot pork, on the bone and French-trimmed
• 100g of new season carrots
• 1 red beetroot, (small)
• 1 candy stripe beetroot, (small)
• 1 golden beetroot, (small)
• 1 handful of beetroot leaves
• 1 sprig of rosemary
• 1 sprig of thyme
• 2 garlic cloves
• 100ml of red wine vinegar
• 150g of sea salt
• freshly ground black pepper
• 1 slice of stale bread
• 1 garlic clove, finely chopped
• 20g of roasted hazelnuts
• 15g of water
• 20g of fresh parsley, chopped
• 20g of dill, chopped
• lemon juice to taste
• red wine vinegar to taste
• 100ml of olive oil