Pork chops flavoured with rosemary, basil and marjoram and cooked in cider, Pork Chops with Rosemary may be served with a green vegetable and sauteed potatoes.
1 oz. seasoned flour, made with
1 oz. flour, ½ teaspoon salt and § teaspoon black pepper
6 large loin pork chops
½ oz. butter
1 tablespoon vegetable oil
1 large onion, finely chopped
1 teaspoon dried rosemary
2 teaspoon dried basil
1 teaspoon dried marjoram
½ teaspoon salt g teaspoon black pepper
10 fl. oz. dry cider
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the seasoned flour on a plate and dip each chop into it, coating thoroughly on both sides. Shake off’ any excess flour.
In a large flameproof casserole, melt the butter with the oil over moderate heat. When the foam subsides, add the chops to the casserole and fry for 5 minutes on each side or until they are well browned all over. Using tongs, transfer the chops to a plate.
Add the onion to the casserole and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Return the chops to the casserole and sprinkle with the rosemary, basil, marjoram, salt and pepper. Pour over the cider.
Cover the casserole and place it in the oven. Bake for 1 to U- hours or until the chops are thoroughly cooked and tender.
Remove the casserole from the oven and serve immediately, from the casserole.