Pork Chops Supreme
Oh man these are so good. I don’t often eat Pork but when I do this is how I usually cook them. They are so tasty and an almost unexpected flavor that keeps you coming back for more. I once saw Nigella pound her pork chops with a rolling pin to make them a little thinner before cooking and can recommend it if your chops are quite thick. Pork really needs to be quite well cooked with no pink inside. This is good for 4 people.
What you need
4 or 6 large pork chops
Juice and zest of 2 lemons
2 teaspoons crushed garlic cloves
1 teaspoon dried rosemary
1 tablespoon granular mustard
1 heaped teaspoon brown sugar
50ml Olive oil
Salt and pepper
The process
Combine the lemon zest, lemon juice, rosemary, mustard, sugar and olive oil together and whisk it well. Add a good grind of black pepper and shake of salt.
Rub the marinade into the chops after you have pounded them. get your hands dirty and really give it a good solid rub.
Set them aside for about 20minutes.
In a medium to hot pan cook the chops until they are well done and the sugar has caramelized on the outside.
Serve them with some beetroot salad that has some grated pear added or warm baby beetroots.
Try the Brisket recipe, it’s also one of my all time favourites.
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Hi Graham
Going to try this one this week, but not sure about the granular mustard, what is it and what make do I look for.
thanks.
Hi Sharon, you will notice the granular mustards, something like a Dijon mustard. Cheers for now.
Absolutely yummalicious, got the same feeling about coming back for more! A real winner, I think that the marinade could work for other meat i.e chicken too?
Could I offer a tip? (If not don’t add to comment section.) What I do when I have extra lemons is: I wash them then when dry pop them whole into the freezer and keep. When I need them as in this recipe, I take out 2, put them in the Microwave for 1 min and voila have the extra juiciest lemons and zest one could imagine. The “defrosting” makes for extra juice, making the above marinade top class!
Hi Carey, sorry for the late reply, was fishing in Moz.. what a great time!
You can happily use the marinade on other meats and thanks for that great tip with the lemons. I have never frozen one before so will give it a go. Have a lekker day G
Thanks for the tip on freezing lemons. Doing it tonight!!!!
Am doing this marinade for the first time and am using pork fillets.
I LOVE THIS SITE, GRAHAM..
Thanks so much Gail, appreciate the feedback. Enjoy your dinner, G
A real “Kapenaar” with the boiled beetroot but sounds different and rather tasty! Would honey not be better than the sugar?
By the way the brisket was divine but thanks for not telling me to get up at 6 a.m. 4 hours cooking a long time …..
everyone enjoyed thanks for a splendid recipe once again.
Hi there, Oh ,an that brisket is great another one of my favorites that I don’t make often for that very reason. Honey would work I’m quite sure.. I also use balsamic vinegar sometimes and a tip is to put them in a tin foil parcel, save all the juice and drizzle over the top, comes out sweet and delicious. Cheers for now G