- 1 orange
- 2 tablesp. olive oil
- 1 teasp. good quality mustard
- 1 teasp. rosemary, chopped
- 4 x 150g free range bone-in loin pork chops
- Salt and freshly ground black pepper
- Jacket potatoes and lightly dressed mixed salad, to serve
Preparation time: 30 mins
Finely grate the rind from the orange into a bowl and then squeeze in the juice. Whisk in the olive oil, mustard and rosemary. Season and pour into a shallow non-metallic dish. Add the pork chops, turning to coat. Cover with clingfilm and set aside for at least 15 minutes or up to 24 hours in the fridge to allow the flavours to penetrate the meat.
When you are ready to cook, preheat a griddle pan until smoking hot. Shake off the excess marinade from the pork and add to the griddle pan. Cook for 10-12 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
Arrange the pork chops with the jacket potatoes on warmed plates. Have a bowl of salad to hand around separately.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers