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
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.