This was thrown together quite last minute and I was so glad it turned out delicious! I used two different cuts of pork; chops & fillets because I had very little of both so decided to use all to make a substantial dinner.
The pork was flavourful and juicy and the caramelised garlic slivers were to die for! I wish I had sliced up more garlic to be honest! Also, it’s important to season the pork properly with salt otherwise the taste of the rosemary and garlic would be too faint.
# – Rosemary and garlic pork chops.
Without further ado, lets get onto making this dish..
- Pork chops, enough for two (you can use fillets too for a healthier alternative, but not as tasty as there’s hardly any fat)
- Few sprigs of fresh rosemary
- 8-10 cloves of garlic, sliced
# – First of all, pound the chops till they’re thinner. Not too thin till the meat disintegrate though. This makes the meat more tender!
# – Pounded meat vs original state of meat. Season with salt on all surface (Forgot to take picture of this!).
# – Now, slice up the garlic cloves and rub them all over the meat. Make sure all surface are covered.
# – Remove rosemary from stalk and throw them in.
# – I rolled up the pork with rosemary and garlic inside cause I felt that they marinate better this way. It is probably psychological. Stick it in the fridge for a minimum of 2 hours.
# – Heat up some oil in a griddle.
# – Lay the meats onto the griddle for about 4 minutes. Flip to cook the other side for the same time. Don’t discard the garlic, cook everything! You will thank me for this.
# – Serve with roast vegetables and the most awesome layered potatoes.
By the way, I’m so totally into roasted carrots these days. It’s amazing how being in the oven for just 40 minutes at 180 degrees celcius with some garlic cloves and a dash of olive oil could make them so caramelised and so, so, so sweet and delicious!
These carrots are addictive. I recently bought a few more bags of carrots just so I could eat more roasted carrots. I am obsessed. I will turn orange.