EASY BONELESS PORK CHOP WITH AN AMAZING FLAVOUR.
This is an easy recipe to make, you can prepare and store the coating/spread a week in advance and use as a marinade or coating for other meats through the week or thicken up with more butter and use to roast vegetables in. Fresh or Dried Sage and Rosemary can be used. I don't use a lot of garlic in this as I just like to taste a little hint, not a big kick. Preparation takes around 15 minutes and cooking will take around 60 minutes, leaving you time to help the kids get their homework finished, or have a cheeky glass of wine. Oh, This recipe is to serve 4 family members (1 pork loin each)
Provided by JinxTheCat
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- First you need to make the spread/coating, as this is where all the flavours will come from. Start by mixing the butter, apple sauce and oil together.
- Finely chop the rosemary and sage if using fresh herbs. Add to the mixture.
- Crush the garlic clove. Add to the mixture.
- Season the spread with salt and pepper.
- The coating needs to be of quite a stiff consistency so you can coat the meat well, the instructions here should make it well but if it is not quite stiff enough, blend a little more butter into it.
- Take the pork and score the meat with lines all over.
- Place each chop on its own piece of foil - enough so it can be wrapped tightly when ready.
- Smear the coating all over the meat, massaging it in, generously.
- Wrap in foil tightly and place in the oven on gas mark 4/170C for 30 minutes.
- Remove from the oven and allow time for foil to cool slightly, open up the parcels and place 2 wedges of the chopped bramley apple on each piece of meat.
- If the meat is looking a little dry then add more spread/covering. Wrap again and return to the oven. I usually allow an extra 30 minutes but be sure to check the meat through the whole duration to prevent burning or over cooking.
- Serve when ready with your favourite side dish - honey roasted parsnips and roast potatoes are my favourite.
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