Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves 4
Preparation time: 10 minutes plus marinate overnight.
Cooking time: 20 minutes
Preheat  220°C, 425°F, Gas 7

INGREDIENTS

  • 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.