Recipes>Pork Recipes
Double Pork Loin Chop with Rosemary and Lemon
by Rose Gray , Ruth Rogers from The River Cafe Classic Italian Cookbook
Easy
For 2
Rose Gray and Ruth Rogers present their ultimate recipe for thick-cut pork chops for two. This version is flavoured with dry white wine, rosemary and lemon.
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From the book
The River Cafe Classic Italian Cookbook
Rose Gray, Ruth Rogers
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Introduction
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.
Tags
Ingredients
| 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 |
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.
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Ingredients
Method
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