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Pork Chops with Lemon

by Rose Gray, Ruth Rogers from River Cafe Cook Book Easy

A simple pork chop recipe from the River Cafe Cook Book. The pork loin is effortlessly seasoned with fresh lemon juice before being roasted to perfection.

From the book

Rose Gray, Ruth Rogers


Grilling the pork chops first gives them an interesting, charred flavour. Roasting the lemon with the chops and squeezing the cooked juices over the meat will result in a delicious lemony sauce to pour over at the end. Pork chops should be cut 3cm thick. Serve with Salsa rossa piccante or Salsa verde.

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4 pork loin chops
1 lemon


Preheat an ovenproof griddle pan. Preheat the oven to 200°C/Gas 6.

Season each chop, put on the griddle pan, and seal on each side.

Cut the lemon in half. Heat an oven tray. Put in the chops, squeeze over the lemon juice, and place the squeezed lemon halves in the tray. Roast in the oven for 10 minutes. Press the lemon halves on to the chops and baste with the juice. Roast for another 10 minutes or until firm to the touch.


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