Feed your appetite for cooking with Penguin’s expert authors
Double Pork Loin Chop with Rosemary and Lemon
Introduction from Rose Gray
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.
Ingredients
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.