RECIPE | Greek pork chops
A simple marinade of fresh herbs and lemon juices gives these pan-fried pork chops bags of flavour
4 pork loin chops, skin on
1 handful fresh oregano
1 handful fresh mint
1 sprig rosemary, de-stemmed
1 garlic clove
125ml olive oil
Zest and juice of 1 lemon
½ tsp salt
½ tsp black pepper
Method: Lay the chops on a cutting board and use a knife (and your body weight) to cut through the fat and rind at 2cm intervals. Place in a small dish.
Blitz all the other ingredients in a small jug with a stick blender and pour over the chops, then leave them to marinate for an hour or so.
Heat a large, ovenproof frying pan to medium-high heat.
Scrape any marinade off the chops, then stack them together to make a reconstructed loin. Hold the 'loin' together with tongs and place it fat-side-down in a pan to crisp up the fat. This should take about 5 minutes.
Spread the chops out and fry them for 4 minutes on each side, turning them only once.
Turn your oven up to the highest temperature, and put on the grill setting.
Pour the leftover marinade over the chops and pop them under the grill for another 3 or 4 minutes. This dish goes well with: fasolakia ladera, Greek kale salad with tahini dressing, turnip skordalia.
• Recipe and image from Jonno Proudfoot's book 'The Real Meal Revolution: Low Carb Cooking' (Robinson).