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Pan-fried pork chops
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Total Time:
1 hour
Transform pork chops into juicy, flavorful delights by marinating thick, double chops with garlic, fresh herbs, and rendering fat for incredible flavor. Say goodbye to dry chops with this simple method!
Ingredients:
  • 2 x 380 g higher-welfare double pork chops (approximately 2.5cm thick), rind on
  • 2 sprigs of fresh rosemary
  • ½ a bunch of fresh sage (15g)
  • 2 cloves of garlic
  • red wine vinegar
  • olive oil
  • 2 ripe pears
Instructions:
  • Prepare the pork chops by removing the skin and leaving a thin layer of pork fat. Make the marinade by finely chopping rosemary and sage leaves, crushing garlic cloves, and mixing with red wine vinegar and olive oil. Rub the marinade onto the pork chops and marinate in the fridge for at least 30 minutes. In a large frying pan, fry pork skin lardons until golden and crisp. Score the pork fat, sear fat-side down for 3 to 4 minutes, then cook for 7 minutes, turning and basting until browned and cooked through. Add pears, sage leaves, and garlic to the pan, cook for 1 minute. Let pork rest, then caramelize pears for 5 minutes. Slice pork, squeeze garlic, and serve with caramelized pear, crispy sage, crackling, potatoes, and greens.

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