Pan-fried Pork with Lemon Garlic and Rosemary

Nice and easy pan-fried pork basted in lovely lemon and garlic with freshly chopped rosemary are perfect partners. An easy midweek meal and let's face it we all like the word easy!

  

The cooking time will of course depend on the thickness of your pork.

Yield: 2Author: Jan Bennett

Pan-fried Pork with Lemon Garlic and Rosemary

The cooking time will of course depend on the thickness of your pork.

ingredients:

2 nice boneless pork loin chops - most of the fat removed

olive oil 

half of a Knorr chicken stock cube

2 or 3 fat garlic cloves - finely chopped

a small sprig of Rosemary - leaves only and finely chopped

salt and black pepper to season

1 lemon

instructions

In a small bowl, mix about a teaspoon of olive oil to half of a Knorr stock cube to make a smooth paste (using your fingers is best). Rub the pork with the paste coating it well.  

Transfer the pork to a shallow bowl big enough to hold both chops.

Pour a glug of olive oil over the pork and season with a little black pepper but leave the salt till later.  Finely chop the Rosemary and garlic and add to the pork too.  

Now using your hands give everything a good mix making sure your coat the pork all over.

Leave covered with cling film for at least 20 minutes.  If you're going to leave it longer then of course it will need to go in the fridge.

Ten minutes before you're ready to cook, remove the pork from the fridge to allow it to come to room temperature before cooking.

Slice half of the lemon and put the slices to one side.

Squeeze the rest of the lemon over the pork and add a tiny pinch of salt and rub over the pork.

Heat up a non-stick grill pan or frying pan that will hold the two pork chops nicely.

Remove the pork from the marinade and pan-fry until cooked through - basting with the marinade if you need to.  

While the pork is cooking add the lemon slices to the pan and cook until they start to caramelise.

Serve straight away with whatever you fancy.

Created using The Recipes Generator

To serve 2 you will need:

2 nice boneless pork loin chops - most of the fat removed

a glug of olive oil

half of a Knorr chicken stock cube

2 or 3 fat garlic cloves - finely chopped

a small sprig of Rosemary - leaves only and finely chopped

salt and black pepper to season

1 lemon

How to do it:

In a small bowl, mix about a teaspoon of olive oil to half of a Knorr stock cube to make a smooth paste (using your fingers is best). Rub the pork with the paste coating it well. Transfer the pork to a shallow bowl big enough to hold both chops.

Pour a glug of olive oil over the pork and season with a little black pepper but leave the salt till later.  Finely chop the Rosemary and garlic and add to the pork too. Now using your hands give everything a good mix making sure your coat the pork all over.

Leave covered with cling film for at least 20 minutes. If you're going to leave it longer then of course it will need to go in the fridge.

Ten minutes before you're ready to cook, remove the pork from the fridge to allow it to come to room temperature before cooking. Slice half of the lemon and put the slices to one side.

Squeeze the rest of the lemon over the pork and add a tiny pinch of salt and rub over the pork.

Heat up a non-stick grill pan or frying pan that will hold the two pork chops nicely.

Remove the pork from the marinade and pan-fry until cooked through - basting with the marinade if you need to. While the pork is cooking add the lemon slices to the pan and cook until they start to caramelise.Serve straight away with whatever you fancy.