Serves 4

LONDON, 23 JANUARY 2010 — 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.

Ingredients

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
1 Clove of Garlic unpeeled per chop
Fresh Sage leaves
1 sprig of Thyme
1 small Bay leaf
Salt
Pepper from the mill

Preparation

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 cooking).
   
   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.

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