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
© John & Lynne Ford, Adamastor & Bacchus 2018
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