Man må ikke glemme denne herlige griseudskæring. Det er min fornemmelse at flere og flere forbigår den i køledisken, hvilket er en klar fejl. Der er mange herlige måder at tilberede sådan en kalorius på, med timian og citron, i fad og sågar med æblecider. Denne torsdags clou er inspireret af den populære, men egentlig ret dygtige Jamie Oliver og inkluderer en laber marinade, pærer, kartofler og masser af andre gode ting. Oveni det hele en mint-brøds sauce. Jeg glæder mig!
Ingredients
8 pork chops, or 4 double pork chops
1 rosemary, garlic and lemon marinade
3 parsnips
3 smooth-skinned pears
680g/1½lb potatoes, scrubbed
salt and freshly ground black pepper
1 minted bread sauce recipe
Method
1 Rub and massage the pork chops with the rosemary marinade and, ideally, leave for 1-6 hours for maximum flavour. Preheat oven to 220c/425f/Gas 7.
2 Wash the parsnips and pears, and quarter lengthwise, removing the cores from the pears. Then cut the potatoes into 0.5cm/½" thick pieces.
3 Dry them with kitchen paper, put into an appropriately sized roasting tray with the parsnips, pears, pork chops and marinade.
4 Toss over to lightly coat everything, then season and roast in the oven for 45 minutes to an hour, depending on the size of the chops.
5 While the chops and veg are cooking, make the minted bread sauce. It's great smeared all over the pork.
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