Lemon And Rosemary Pork Chops - cooking recipe

Ingredients
    1/4 cup lemon juice
    1 tbsp chopped rosemary leaves
    3 tbsp olive oil
    4 None pork chops
    1/2 tsp sea salt
    4 None plum tomatoes, halved
    1/4 cup white wine
    3/4 cup heavy cream
    None None Wilted spinach or kale, to serve
Preparation
    Combine 2 tbsp of the lemon juice, rosemary and 1 tbsp of the oil in a shallow dish. Add pork chops and turn to coat. Let stand 30 mins to marinate.
    Rub sea salt into pork chops.
    Heat 1 tbsp of the oil in a large skillet on medium-high heat. Cook 3-4 mins each side until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.
    Place tomatoes, cut side up, in skillet. Season to taste; drizzle with remaining 1 tbsp oil. Cook 1-2 mins, until slightly softened. Remove to a plate.
    Add wine to pan; cook 1 min, stirring, until reduced by half. Stir in cream and remaining 2 tbsp lemon juice; season to taste.
    Drizzle pork with sauce. Serve with tomatoes and wilted spinach or kale.

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