Great Roasted Pork Choppies...



I have to be honest – once you’ve eaten pork in Italy you have to really look around for anything as fine over here. You see, we’ve become attracted to breeds of pigs that grow very fast to be butchered and sold on a.s.a.p., whereas our old farming methods used breeds that are now considered rare. They take longer to grow to maturity, which gives the meat a fantastic depth of flavour and plenty of snowy white, waxy fat that just melts in the pan. Once you’ve tried that, everything else comes second best.

Ingredients

Method: How to make great Roast Chops

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/˝" 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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