Pork Loin Chops with Rosemary & Lemon
Emigrating to England in 1963 to work as a nurse, Mum had finally found her longed-for freedom. As a glamorous beauty, she could have her pick of men. At the annual Barnsley Hall Sherry Party she met an young Elvis look-a-like. “Are you French?”, he asked her. “No! I am Italian, and proud!” she rebounded. He followed her around all night and she was smitten.
However, she was dating a wealthy, car dealership owner, Peter, who picked her up each date in a new car, took her to the finest restaurants and lavished her with expensive gifts. On alternate nights she dated each to decide which one she prefered. With Peter, she ate Steak Rossini on fine china, with Elvis, fish and chips in newspapers. She drank champagne with Peter and Cherry Brandy with Elvis. Drove in a Mercedes with Peter, a Ford Prefect with Elvis. What would she choose money or love?Well, the fact that you are reading this, means that love conquers all. And by the way, Dad is called John, not Elvis.
Not quite Steak Rossini, but you will equally enjoy this Pork Chops with Rosemary and Lemon.
1.5kg (3lb 4oz) rindless pork chops * sea salt & freshly ground black pepper * 2 tbsp olive oil * 200ml (7floz) dry white wine * 2 sprigs fresh rosemary * 1 lemon, cut in half
Pre-heat the oven to 200oC. Season the pork with salt and pepper. Heat the oil in a thick-bottomed ovenproof pan until very hot and brown the meat on all sides. Pour the fat out of the pan and leave in the pork. Add wine and bring it to the boil scraping the bottom of the pan for the flavour. Add the rosemary and put into the oven, uncovered. Cook the meat for 10 minutes and turn over, spooning the juices over it. Squeeze the lemon over the meat and leave the lemon halves in the pan. Return to the oven to cook for a further 10 minutes. Let the meat rest for 5 minutes before serving.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.