Monday, August 27, 2018

Pork Chops

Inspired by the simple but great treatment of good ingredients at Johan’s, Lynne decided to do something simple with pork chops this week. You can use chicken as a substitute
4 pork steaks or chops – juice of one large lemon – 2 crushed cloves of garlic – 1 T olive oil – good grinding of black peppercorns – salt

In an ovenproof dish, cover the pork with the lemon juice, garlic, oil and pepper. Put in the fridge for 2 to 3 hours. Salt the pork and put into a hot oven to roast for 10 plus minutes or until the pork is cooked through. Drain off the juices and make a good jus with them. We use a little more water, some cornflower and a little good stock. Cover with foil and rest for at least 10 minutes. Serve with crisp duck fat roast potatoes, steamed courgettes and broccoli

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