6 pork chops (180g / 6oz each whatever breed your butcher has) fat scored into 1cm pieces (your butcher can do this)
1 head trevisano, cut into six lengthways
480g mixed wild mushrooms
30 cipollini onions
60ml aged balsamic vinegar
100ml rapeseed oil
30g parsley, picked, finely chopped
Freshly ground pepper
Place the onions into a small pan of salted water, bring to the boil and gently simmer until just cooked. Strain the onions in a colander, when the moisture has evaporated place into a hot pan with a little rapeseed oil and roast until lightly caramelised. Strain off the oil and add the aged balsamic vinegar, cook gently for 3-4 minutes, turning the onions in the vinegar as it reduces.
Pre-heat the oven to 200*c. Season the pork chops well, in a hot pan add a little rapeseed oil, stand the chops fat side down in the pan and cook until the fat renders down and starts to go golden, you might need to use some tongs to hold them. Then seal the chops both sides and place into the oven, roast for 5-6 minutes, take out the oven and leave to rest in a warm place.
In a pan add a little rapeseed oil and the butter and sear the trevisano cut side down until golden, turn over, season and gently sear until the leaves just start to wilt and soften, take out and keep warm.
Clean the wild mushrooms and trim off the root, wipe with a damp cloth, in a pan heat some rapeseed oil, season the mushrooms and gently fry until cooked, take off the heat and add the chopped parsley, correct seasoning.
Place the trevisano at the top of the plate, add the pork chop, fat facing forward, with the bone to the rear. Scatter the cipollini onions around. Then add the wild mushrooms on top and around the pork chop. Spoon over and around the reduced balsamic vinegar and finish with the parsley oil from the mushrooms.