Ingredients:
4 thick cut pork chops
2 cloves garlic (peeled)
3 Tbsp olive oil
12 sprigs of thyme
8 sprigs of rosemary
6 bay leaves
1 Tbsp fennel seeds
2 Tbsp roughly chopped parsley
Salt and pepper
for apple sauce:
1 quart apples (peeled and sliced)
1 C water
1/2 C sugar
1 tsp lemon juice
Nutmeg and Cinnamon
For the pork chops, preheat the oven to 170C/325F. Preheat the grill to hot (or preheat a griddle pan to hot if the grill is located in the oven).
Score the pork chops lightly on both sides with the tip of a sharp knife, then make small cuts across the fat on the sides to prevent them from curling when cooked.
Cut one of the garlic cloves in half and rub the cut side over both sides of each chop (discard the used garlic clove).
Brush both sides of each chop with olive oil, then season lightly with salt and freshly ground black pepper. Brown the pork chops under the preheated grill or brown them swiftly on the preheated griddle pan. (make sure that the grill is smoking hot, this will make sure that the juices are sealed in)
Make a bed of the thyme sprigs, rosemary sprigs and bay leaves in an ovenproof dish just large enough to hold the pork chops in a single layer. Scatter over the fennel seeds.
Lay the pork chops on this aromatic bed, then cover with foil and transfer to the oven. Bake for 40-45 minutes or until the pork is cooked through (the juices will run clear when the meat is pierced in the thickest part with a skewer).
Score the pork chops lightly on both sides with the tip of a sharp knife, then make small cuts across the fat on the sides to prevent them from curling when cooked.
Cut one of the garlic cloves in half and rub the cut side over both sides of each chop (discard the used garlic clove).
Brush both sides of each chop with olive oil, then season lightly with salt and freshly ground black pepper. Brown the pork chops under the preheated grill or brown them swiftly on the preheated griddle pan. (make sure that the grill is smoking hot, this will make sure that the juices are sealed in)
Make a bed of the thyme sprigs, rosemary sprigs and bay leaves in an ovenproof dish just large enough to hold the pork chops in a single layer. Scatter over the fennel seeds.
Lay the pork chops on this aromatic bed, then cover with foil and transfer to the oven. Bake for 40-45 minutes or until the pork is cooked through (the juices will run clear when the meat is pierced in the thickest part with a skewer).
for the apple sauce:
Put all the ingredients in a sauce pan and cook until tender, about 20 minutes. Mash the mixture in the blender until it is smooth. Put the applesauce in an airtight container and place in the refrigerator to cool. Once cool, top with a dash of cinnamon and nutmeg if you like.
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