- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus marinating
- Effort: medium
- 1 bunch of rosemary, chopped
- 2 clove garlic, crushed
- 2 tbsp olive oil
- 2 double loin pork chops, (around 500g each)
- 1 tbsp vegetable oil
- 1 tbsp icing sugar
- 2 red apples
For the sauce
- 75 g butter
- 2 shallots, hopped
- 1 glass of dry white wine
- 150 ml thickened jus
- 2 tbsp parsley, chopped
- black pepper
1. Mix together the rosemary, garlic and olive oil.
2. Coat the pork chops in the rosemary mixture and set aside to marinate in the refrigerator for 30 minutes.
3. Preheat the oven to 200°C/gas 6. Preheat a roasting tray in the oven.
4. Wipe the excess off the marinated chops place them in the hot roasting tray and roast for 30 minutes. Remove from the oven and rest in a warm place.
5. Meanwhile, make the sauce. Heat 25g of butter in a heavy-based saucepan. Add in the shallots and fry gently, without colouring, until softened, around 3-5 minutes.
6. Add in the white wine, bring to the boil and cook briskly until reduced by two-thirds.
7. Pour in the jus and bring to the boil. Add in the remaining butter and then the parsley. Season to taste with salt and freshly ground pepper.
8. Preheat the grill.
9. Mix together the vegetable oil and icing sugar. Dip the apple wedges in the icing sugar mixture and grill until golden.
10. Carve the pork and serve with the grilled apple wedges and the sauce spooned around.
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