Preparation time: 10 minutes plus marinate overnight.
Cooking time: 20 minutes
Preheat 220°C, 425°F, Gas 7
- 4 large pork loin chops or 12 small cutlets
For the marinade
- 50ml / 2oz olive oil
- Juice of 1 lemon
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh rosemary leaves
- 25ml / 1oz [5 teaspoons] malt vinegar
- 1 clove garlic, halved
Combine the marinade ingredients. Coat the chops with the marinade and leave in a covered dish overnight.
When ready to cook, preheat the oven, remove the chops from the marinade, place in a very hot ovenproof frypan and cook 2 – 3 minutes each side until brown, then roast in the oven for 7 – 9 minutes.