By Philippe Broad
PARIS, 5 MARCH 2014 Pork chops can often become rather dry
when cooked individually, but cooked together as a joint provide an
excellent and inexpensive meat course for receiving friends. This "Grill
& Roast" method will guarantee deliciously moist meat, nicely crisp
and browned on the outside.
If there is meat left over,
debone before wrapping and storing in the refrigerator. It will be easier
to slice when cold.
1 Rack of pork - Select a rack of pork with the required number of
chops and ask the butcher to saw the bone between each chop, otherwise
carving will be extremely difficult.
2 medium-to-large Onions
Clove of Garlic unpeeled per chop
Fresh Sage leaves
1 sprig of
1 small Bay leaf
Pepper from the mill
1. Season the meat with salt and freshly ground
pepper. Insert a leaf of fresh sage between each sawn chop-bone. Peel and
slice two medium-to-large onions and place around the meat in a roasting
dish at the top of the oven under a very hot grill. Leave to brown
thoroughly on all sides starting with the bones.
2. Once this is done, switch to oven mode. Add a glass
of water to the dish, throw in 1 unpeeled clove of garlic per chop, the
thyme and bay leaf, cover losely with tin foil, and place the dish in the
middle of the oven at Gas mark 4-5, 180°C (or 350°F). Cook for 30 minutes
per lb (or 450g). (If needed, add a little more water during the
The meat should be crisp and brown on the outside and deliciously moist
on the inside. Once cooked, place the meat and cloves of garlic on a dish
and leave 10 minutes in the oven, heat turned off, to keep warm.
3. Place the roasting dish on a hot stove, add a
little water and deglaze the caramelised elements by scraping with a
wooden spoon. Reduce the sauce, check the seasoning and strain into a
sauce-boat for serving. Carve the meat as chops, following the bone.
Serve with string beans, puréed celery and Provençal tomatoes.
Provençal ratatouille or bohémienne also make an excellent choice.