Garlic and Rosemary Pork
This recipe is printed from Scissors, Paper, Bacon.
Ingredients
- 4 boneless pork chops
- ΒΌ cup flour
- 1 teaspoon garlic powder
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 cloves garlic, finely chopped
- 150 mL chicken stock
- 90 grams butter
- 1 teaspoon cornflour
- 1 teaspoon water
- 1 lemon, sliced into wedges
Instructions
- Combine the flour with garlic powder, salt and pepper in a large shallow bowl. Dip each pork chop in the flour mixture to coat each side. Shake off any excess
- Heat the olive oil in a large fry pan over a medium-high heat. Add the chops and fry each side until golden, about 3 minutes per side. Remove the chops from the pan and set aside.
- To the same pan, add the garlic and rosemary. Fry until the garlic just starts to colour. Add the stock and butter and whisk until the butter melts. Simmer for 3-4 minutes.
- Reduce the heat to medium and add the chops back in, along with any resting juices. Mix the corn flour and water to make a paste and add this to the pan with the chops. Baste the chops in the sauce and cook for another minute, until the sauce has thickened.
- Serve with a slice of lemon and a generous scoop of the sauce.