Wednesday, 25 September 2013

joey's slow cooked pork chops

Wine Match: Restdown 2013 Chardonnay

4 pork shoulder chops from Bundarra Berkshires
1 cup Restdown Verjus
3 or 4 sprigs of thyme
2 garlic cloves, crushed
sea salt and cracked pepper
1 tablespoon olive oil

Preheat oven to 150 degrees celsius.
Heat oil in an ovenproof/stove top baking dish. Quickly fry the garlic, then sear the chops in the oil and garlic till slightly browned. Add the verjus before the garlic starts to brown too much, and sprinkle the thyme leaves over the top. Season with salt and pepper to taste, put the lid on and into the oven for 1 - 2 hours, or until the meat begins to fall away from the bone.

Serve with sweet potato and coriander mash.

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