4 Linley Valley Pork Loin Chops
1/3 cup Marsala (sweet dessert wine)
1 teaspoon garlic minced
1 teaspoon chopped basil
Splash of Welly Boot olive oil
1 teaspoon butter
400 mls cream
Plain flour sufficient to coat the pork
Salt & pepper
1 Level teaspoon of dried oregano
1 teaspoon of gravox powder
Coat the pork chops in the flour and salt and pepper. Put aside. Heat the pan and add the oil and butter. Seal each side of the chops quickly (the flour will go golden brown) and remove. Place on a baking tray and into a pre-heated oven on 220 degrees . Cook for 10 to 15 minutes to your liking. Pork is best just underdone. Add the Marsala and cream to a pan, whisk in the gravox and simmer until reduced down and slightly thickened. (Approx 5 to 8 mins) Add the garlic, oregano and some of the basil and cook for 2 minutes. Toss through the remaining basil and season with salt and pepper. Serve over the pork chops with some of your favourite vegetables.
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