Weekend Foodie: Flavoursome pork chops for a simple supper
These baked pork chops on the bone are full of flavour, with their herb and citrus marinade and crispy crackling, says Dianne Curtin.
When we go shopping for meat these days, we are so used to browsing the meat fridges for pre-packed cuts of all kinds. When I was young, these didn’t exist. My mum used to take me to the local indoor food market every week, to do the food shopping. This involved browsing the fresh meat stalls for the best deals. The way she would talk to the butchers about the best cuts for her budget was a skill to behold and one I’ve never forgotten. The housewives of old really knew how to get a brilliant gourmet bargain!
This week, I’ve gone back to those roots to choose pork chops on the bone for this tasty treat. Pick these up in your local butcher’s shop, or from a supermarket with a proper butcher’s counter. Not only are you getting expert knowledge - you’re also keeping the great skills of your local butcher alive. These baked pork chops on the bone are full of flavour, with their herb and citrus marinade and crispy crackling. Serve with potato gratin and greens of choice for a hearty winter weekend supper.
Follow up with a warming crumble. Pears and ginger make a great winter combo, with a crunchy oat and almond topping. Swap the nuts for seeds for those with a nut allergy.
- 4 tbsp extra virgin olive oil
- Finely grated zest and juice of half a lemon
- 2 cloves garlic
- Sea salt and freshly ground black pepper
- 1 tbsp finely chopped fresh rosemary
- Pinch of dried thyme and dried oregano
- 4 bone-in free-range pork chops
- Fresh rosemary sprigs for cooking
- Mix olive oil, garlic, lemon zest and juice, garlic and seasoning in a bowl. Add the herbs.
- Rub the mix into pork chops, working well into the flesh, using the fingers.
- Lay in an ovenproof dish. Top with rosemary sprigs.
- Bake in a pre-heated oven until chops are cooked through and juices run clear.
- Serve with potato gratin and greens of choice.
- 100g butter
- 200g plain flour
- 75g soft brown sugar
- 4 tbsp oats
- 2 tbsp flaked almonds
For the filling:
- 4 large ripe pears
- 25g caster sugar
- 100mls water
- 1 tbsp soft brown sugar
- 1 tsp ground ginger
- 25g crystallised ginger pieces, chopped
- Squeeze of lemon juice
- For the topping, rub the butter into the flour till it resembles rough breadcrumbs. Stir in the sugar, oats and almonds if using.
- Peel, core and slice the pears.
- Dissolve the caster sugar in water over medium heat then add the pears. Poach gently for 5 minutes or until beginning to tenderize.
- Cool the fruit then strain and reserve poaching liquid. Place pears in a buttered ovenproof dish.
- Scatter over brown sugar and ground ginger and toss to coat.
- Dot with the crystallised ginger and add a squeeze of lemon juice and 4 tbsp of the pear poaching liquid to moisten.
- Spoon the crumble topping over to cover, pressing down lightly.
- Dot with butter.
- Bake in a pre-heated oven, Gas 5 190C (180C fan assisted) 375F for 30 minutes or until golden and crisp on top.
In Northern Italy, they know a thing or two about pork, hence Parma Ham and the endless versions of charcuterie. But they also love to use fresh pork in cooking too, in delicious pork stews, roasts and even humble meatball dishes. I’m looking to Northern Italy for a wine to go with these baked pork chops - and I’ve found one I think you’re going to like! Valpolicella Ripasso Superiore Limited Edition 2019 is a super red wine which compliments these chops. Ripasso means the wine has been fermented a second time on dried grape skins used for Amarone wines, which gives a deeper and more enriched flavour. This means intense fruit notes, superb structure and body, with subtle spice and a rich and smooth finish. If you like the sound of that, hotfoot it to Aldi where you’ll find this wine at €10.99 a bottle – a bargain for an elegant wine buy.
Pork chops on bone x 4:€12.00 approx
Lemons net x 750g: €1.49
Garlic net: €1.00
Rosemary pack: €1.19
Dried thyme 16g jar: 65c
Dried Oregano 11g jar 59c
Total: €16.92
Pears pack x 6pce: €2.49
Crystallised ginger 200g: €2.60
Ground ginger 28g: 75c
Flaked Almonds 200g: €1.85
TOTAL: €7.69
GRAND TOTAL: €24.61
App?
