ROSEMARY GARLIC BUTTER PORK CHOPS

Name: ROSEMARY GARLIC BUTTER PORK CHOPS
Yield: 4 servings
Cuisine: American
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)

Serves 4

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ROSEMARY GARLIC BUTTER PORK CHOPS

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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.

ROSEMARY GARLIC BUTTER PORK CHOPS

ROSEMARY GARLIC BUTTER PORK CHOPS

Directions

Ingredients

Equipment

Tips

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