Very simple, but very delicious. In this recipe pork chops are simmered in a combination of red wine, rosemary and lemon until wonderfully tender. Serve on a bed of creamy mashed potato.
- 6 pork chops
- 1 unwaxed lemon
- 1/2 bottle good red wine
- Salt and pepper
- 3 tsp. dried rosemary
- Oil to fry
- 200ml beef stock - or pork stock if you can find it
Season the pork with the salt, pepper and rosemary. Fry on either side in a little oil until browned all over. Discard any excess oil.
Pour the beef stock into the pan along with the rest wine. Peel the rind from the lemon and drop into the pan. Squeeze in the juice of 1/2 the lemon.
Cover, bring to the boil and then reduce to a low heat. Cook for an hour or until the pork is tender.
If the sauce is still quite thin, reduce it some more until thickened before serving.