I originally published this recipe (I’d watched Gordon Ramsay demonstrate it on YouTube), four years ago almost to the day.
It was a bitingly cold February back in 2012.
My, what a difference four years makes!
We are eating this in a sunny courtyard with the first daffodil peeking round the corner, looking as surprised as we are.
Faux Printemps is all very well but one has to be a little anxious.
Jack Frost can be a patient fellow….
“Bonjour, Madam–deux cotes d’échine, s’il vous plait.”
Spare rib chops are tastier and less prone to dry out than loin chops–and they are the less expensive cut.
These two cost under 3€ (about $3.30 or £2.40).
“Elles sont trop cher, Madam!”
Our Lautrec Friday market pork butcher looked confused--until she heard the woman next to me laugh.
The rosemary needles take on a nice crunchiness and are worth eating, as is the garlic.
for 2
2 spare rib pork chops
Sprigs of rosemary and thyme
3/4 cloves of garlic–squashed, peeled and halved
olive oil
salt and pepper
heat the oven to 200C/400F
- Dribble some olive oil and sprinkle some salt on a shallow oven tray.
- Scatter over a couple of the cloves of garlic.
- Place the chops on top.
- Sprinkle them with salt and pepper.
- Strip the rosemary needles from the stem over the chops.
- Do the same with the thyme (not so easily done).
- Dribble more olive oil over the tray.
- Put it in the higher part of the oven for about 20 minutes.
- (The cooking time depends on the thickness of the chops.)
- Best to cut into them to check–the juices should run clear.
This looks really delicious. I buy pork quite a lot when I am in Portugal as the pigs are fed on acorns. And everyone has rosemary shrubs, so I just help m’self. I am making your roasted, marinated cabbage slices and poached eggs tonight.
On Sat, Feb 6, 2016 at 4:35 PM, Robin Ellis wrote:
> Robin Ellis posted: ” I originally published this recipe (I’d watched > Gordon Ramsay demonstrate it on YouTube), four years ago almost to the day. > It was a bitingly cold February back in 2012. My, what a difference four > years makes! We are eating this in a sunny co” >
I made your recipe for the cabbage rounds the other night and we loved it! Thank you for that recipe. It’s a “keeper”!
Hi Robin! Wow, sounds stupid, but I had forgotten you could BAKE pork chops–we always breaded & fried ’em. This looks so healthy and easy–even I can do it! Thanks! PS: Daffodils?! We just got our FIRST major snow of the year yesterday–a whopping 4 inches–rather belated! 😉
It must look a picture, Dianne.
Looks good Robin , and you’ve had a lovely sunny day too! We went to Stratford upon Avon and got soaked in a hail storm 😧
“Blow winds and crack your cheeks–rage, blow, you cataracts and hurricanes!” Lear Act3 Sc2!
Yes Robin, that just about sums it up!
Your recipes are always so yummy!! Anita
Hi Robin
What a pleasure your posts are. I quite agree about the spare rib pork being much nicer than loin chops. Your recipe looks so delicious.
I wondered how you cooked your broccoli? Is the red stuff chillies?
I keep trying different ways to make broccoli a bit more appealing as it’s so good for us. Shallow frying it is very nice as it’s less soggy, but fills the kitchen with rather unappealing school dinner aroma.
Do you grow carvelo nero? It is my top favourite vegetable.
Here in wild west Wales it is blowing a 80mph gale and torrential rain. It has rained every single day for the past four months except for 3 days. I have been thinking of moving to France but everyone says the fiscal system is a nightmare which worries me, and my french is shaky since my A level b grade a hundred years ago!
Your spring flower photos are gorgeous.
Best wishes to you and Meredith
Poppet
Thanks, Poppy–sounds dire in Wales. You’ll move if you really want!