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The awesome beauty of a warm October morning …20131001-063439.jpg

A quick supper for tonight, mid week busy day. The pork on the island is amazing with over 160 pig farms here and it is so tender and far superior to the cheaper imported pork, both in quality and flavor. It is always best to buy fresh and locally sourced and I believe in quality rather than quantity.

My dish is very simple today with under 10 minutes preparation time. The fresh rosemary gives a fantastic flavor to the dish and I have added port to the sauce but if you do not have this available use wine. I am serving it with a Mediterranean Wild Apple Salad. The combination of pork and apples is always fantastic.

You will need :

Pork chops, allow two per person if small or medium sized and one each if they are large
Pancetta, I used 75g for two portions
Cream, I used 75 ml for two portions
Olive oil, drizzle
Maldon Salt
Freshly Ground Pepper
Fresh Rosemary, quantity according to your liking but do not overdo it
Port, 1 measure for 2 portions

Cook the pork chops in pan with a drizzle of olive oil and add some roughly chopped rose,any so that they cook together

Do not over brown but they should take a golden hue.

In a separate pan (I use a non stick pan)’ cook the pancetta with some more rosemary, not too much as you do not want an overpowering flavor.

Add the port wine and let it reduce and then the cream and cook on low heat until it has a silky texture. Season with lots of freshly ground black pepper.

Plate the pork chops and spoon the sauce over them.

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Pork with rosemary and pancetta

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The pork chops are cooked in a touch of olive oil with fresh rosemary and freshly ground pepper

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The pancetta and port sauce

And for the Mediterranean Salad with Capers and Wild Apple

You will need :

Rocket leaves or Lambs Lettuce, I have used lamb’s lettuce today
Ripe Tomatoes
Fresh Mint
Fresh Parsley
Freshly Ground Pepper
Maldon Salt
Drizzle of olive oil
One Apple
Juice of half a lime
Capers

Thinly slice the apple with skin on. Squeeze some lime juice over it to prevent discoloration and it also adds to bring out flavor.

Arrange the leaves in a suitable container.
Cut up the ripe tomatoes and arrange according to preference.
Add some capers.
Cut up mint and parsley, I do not chop them as I think they look gorgeous when so fresh.
Scatter the thin apple slices on top.
Season with sea salt and freshly ground pepper
Drizzle with olive oil and serve.

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And my tip of the day …. Roughly chopped dry roasted walnuts in sandwiches!
While on the subject of local pork, I came across a smoked ham that is known as Arrosto when we first arrived and for anyone visiting the island, do try it out. It is inexpensive and quite delicious, great in sandwiches. I made some poppy seed rolls for lunch today with my colleagues with thin slices of Arrosto, tomatoes and grated mature cheddar. I sprinkled roughly chopped walnut pieces all over before I closed up the rolls. Everyone thought the walnut combination was delicious ! I would say that you need to have a soft type of nut, it would not work with almonds unless they were flaked.

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2 Comments on “A quick weekday meal: Pork Chops with Rosemary and Pancetta

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