-?-Description-?-
On the bone for extra flavour, this is cut from the loin where the meat is tender and juicy. Great on a BBQ or a midweek family meal, the pork chop is the most versatile of cuts. Pan fried or oven baked, the rim of fat crisps to a perfect crackle crunch every time.
-?-Description-?-
-?-Recipes-?-
Pork Chops with Sage, Garlic & Lemon
Serves: 4
Marinating time: 2 hrs
Cooking Time: 16 mins
Ingredients
- Lean thick pork chops
- Garlic
- Black pepper
- Sage
- Lemon
- Olive oil
- Butter
- Lemon
- Parmesan cheese
- Sage
- Baby veg for dipping
Method
- Crush together (either using a pestle and mortar, or bowl and wooden spoon) 3 cloves garlic, black pepper and 6 fresh sage leaves, roughly chopped.
- Add to this 1 lemon, juice and rind and 30ml (2tbsp) olive oil.
- Place in a large bowl 4 lean thick pork chops and add the marinade mixture, smear all over the chops, cover and refrigerate for about 2 hours.
- Buttery Dip: Add to a small bowl 50g (2oz) butter, juice and rind of ½ lemon, 30ml (2tbsp) Parmesan cheese, grated and 5 fresh sage leaves.
- Place in the microwave for about 1 minute or until melted. Stir together.
- Cook chops on a preheated grill, griddle or barbecue for 6-8 minutes per side.
- Serving Suggestion: Serve with a selection of baby seasonal veg, eg, sugar snap peas, asparagus, baby sweetcorn, baby fennel for dipping - raw or plunged into boiling water, plus a wedge of crusty bread.
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