Baked pork chops

Baked pork chops

By
From
At Home with Ben
Serves
6
Photographer
Mark Roper

I love a good pork chop, and I think it’s important to source the best pork you can. In Australia there is a growing trend towards rare-breed pigs like long blacks, saddlebacks, Tamworths and Berkshires. The meat from these free-range rare-breed pigs has a superior flavour and texture to intensively farmed, often imported pork.

Ingredients

Quantity Ingredient
6 pork loin chops
salt
freshly ground black pepper
small bunch marjoram or oregano, leaves picked
1 lemon, zested juice
1/3 cup extra-virgin olive oil
1 head garlic, broken into cloves
2 x 400g diced tomatoes
750g yellow wax beans or green beans, trimmed

Method

  1. Preheat the oven to 200°C.
  2. Season the pork chops with salt and pepper. Use a sharp knife to make cuts into the rind of each chop.
  3. Heat a non-stick frying pan to very hot then cook the chops for 2–3 minutes on each side, until golden brown.
  4. Place half the marjoram leaves, the lemon juice, a pinch of salt and 2 tablespoons of olive oil in a mortar and crush with a pestle into a rough paste.
  5. Place the pork chops on a roasting tray and pour over the herbed oil paste. Sprinkle with half the lemon zest and throw in all but 2 of the garlic cloves. Roast for 20–30 minutes until the chops are well cooked and the skin is crackling.
  6. Slice the remaining 2 garlic cloves. Heat 2 tablespoons of olive oil in a large frying pan over medium heat, add the sliced garlic and cook for 2 minutes. Stir in the tomatoes and cook for a further 10 minutes.
  7. Arrange the beans on top of the tomatoes, cover with a piece of damp baking paper and leave to bubble gently for about 15–20 minutes, or until the beans have softened.
  8. Stir the remaining lemon zest and marjoram through the cooked beans and serve with the pork chops.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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