Prep 10 mins
Cook 20 mins
A Hugh Fearnley-Whittingstall recipe, printed in Delicious magazine. And yes, it does say 2 bulbs of garlic. Don't worry. The taste mellows with cooking.
- Preheat oven to 220 degrees Celsius Place and ovenproof dish big enough to hold the chops in 1 layer in the oven to heat through. Break up all the garlic cloves, but leave in their peels. Crush lightly with the blade of a knife.
- Heat olive oil in large skillet over medium heat. Add all garlic cloves and fry 2-3 minutes, stiring occasionally. Add chops in batches, browning 1 minute on each side. Remove from pan with tongs and arrange in preheated dish, with the fatty, bony end bits sticking into the air, so that they crisp up in the oven and allow the meaty part of the chops to braise in the juices realeased.
- Remove Remove garlic cloves from pan with slotted spoon and scatter over the chops.
- Return skillet to heat and deglaze with the wine, and reduce by half. Tip contents of pan over chops, season and return dish to oven. Roast for 15-20 minutes, basting chops with pan juices halfway through. Don't be alarmed if the garlic cloves are a little blackened. They'll be sweet and tender on the inside.
- Serve each chop with a few garlic cloves and spoon over pan juices.
A very simple but excellent recipe! We seasoned the pork chops with French Four Spice (blend of white pepper, ground cloves, nutmeg, and ginger) and salt. Very, very good.