Double Pork Loin Chop with Rosemary and Lemon
We love the traditional arista di Montalcino, but if there are only two of you this is a delicious way of cooking thick-cut pork chops and having the juicy quality of a large roast when carved.
|1.5kg||pork loin on the bone (ask your butcher to remove the rind, leaving a thick layer of fat)|
|sea salt and freshly ground black pepper|
|extra virgin olive oil|
|200ml||dry white wine|
|2 sprigs||of fresh rosemary|
|1||lemon, cut in half|
Preheat the oven to 200°C. Season the meat well with sea salt and black pepper. In a thickbottomed ovenproof frying pan, heat 2 tablespoons of olive oil until very hot and brown the meat on all sides.
Pour the fat out of the pan and put back the pork. Add the wine and bring to the boil, scraping the bottom of the pan. Add the rosemary and put the pan into the oven.
Cook the meat for 10 minutes then turn over, spooning over the juices from the pan. Squeeze the lemon juice over the meat, leaving the lemon halves in the pan. Return to the oven to cook for a further 10 minutes.
Let the meat rest for at least 5 minutes before serving, then put the chops on a board and cut in two, so that each serving has a bone. Spoon over the juices from the pan and serve with cannellini beans.