ROSEMARY GARLIC BUTTER PORK CHOPS
Serves 4
Directions
- 1In a large shallow dish combine the flour with salt, garlic powder & pepper.
- 2One by one, coat both sides of the chops, then place to one side.
- 3Add 1 tbsp oil to a large pan over medium-high heat.
- 4Once hot, add the chops and fry each side for around 3mins, or until golden on the outside & only just about cooked through the centre.
- 5If they’ve got strips of fat, stack the chops on top of each other with the fat aligning, then sear them fat-side-down to render it.
- 6Place the chops on a plate to one side & lower heat to medium.
- 7You want ~1 tbsp fat left in the pan, so discard some if there’s excess.
- 8Add rosemary & garlic and fry in the leftover fat until the garlic just begins to take on colour (be careful it doesn’t burn).
- 9Pour in the stock, then whisk in the butter until it melts and binds into a sauce.
- 10Simmer for 2-3 minutes, stirring frequently, until the sauce begins to thicken.
- 11Stir in the resting juices from the pork and adjust the seasoning with salt & pepper if desired.
- 12Lower the heat & add the chops back in.
- 13Baste in the sauce for just a minute (the excess flour will thicken the sauce a little more) then serve up with a lemon wedge per chop.
Ingredients
- 4 x 150g/5oz boneless Pork Loin Chops, brought to room temp (score the fat if it’s fairly thick)
- 35 g / 1/4 cup Plain Flour
- 1 tsp Salt
- 1 tsp Garlic Powder
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 tsp finely diced Fresh Rosemary
- 2 cloves of Garlic, finely diced
- 120 ml / 1/2 cup Chicken Stock
- 6 tbsp / 90g Unsalted Butter, diced into small cubes
- 1 Lemon, sliced into 4 wedges (to serve)
Equipment
large shallow dishlarge panplate
Tips
- Timings will be depend on how thick the chops are.
- Pork can have a blush of pink in the centre given it reaches the safe internal temp of 63C/145F.
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