Rosemary and garlic pork chop recipe. - Narcissism is Necessary

Rosemary and garlic pork chop recipe.

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..

The ingredients:

  • 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
  • Salt

# – 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.

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11 Responses to Rosemary and garlic pork chop recipe.

  1. suanie May 9, 2011 at 12:09 pm #

    Try adding some honey to your roasted carrots. And a pinch of cumin. And a sprinkle of lemon juice. Delifrigginawsomecious

  2. ShaolinTiger May 9, 2011 at 2:15 pm #

    Those griddle fried Garlic slices are wicked good.

    • Kimberlycun May 12, 2011 at 12:04 am #

      yeah, u might have liked the garlics a bit too much darling!

  3. KY May 9, 2011 at 4:30 pm #

    this looks damn awesome, i’m gonna try at least the carrot!

  4. whytevee May 9, 2011 at 10:46 pm #

    garlic makes everything taste better~

  5. lyng May 11, 2011 at 10:07 pm #

    recipe for the carrots soon please, when you find the time. tqvm!! =D

    • Kimberlycun May 12, 2011 at 12:01 am #

      no need recipe ah…just cut the carrots up, throw in a baking tray (not on top of each other, make sure they’ve got space to breathe), throw in a few garlic cloves and then a drizzle of olive oil and salt. shake them around a bit then stick in oven for 40 minutes at 180 degrees celcius. easy! :D

  6. Emma Rose May 31, 2011 at 3:31 am #

    Looks gorgeous! Can’t wait to try this recipe. Great share, thanks!

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