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Posts Tagged ‘spare rib pork chops’

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These little white beans are called purgatory beans

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.

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Faux Printemps is all very well but one has to be a little anxious.

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Jack Frost can be a patient fellow….

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“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.

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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.

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