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Pork Loin Chops with Rosemary and Balsamic Onions
Pork Loin Chops with Rosemary and Balsamic Onions
Serves 4
Ingredients
- 4 Pork Loin Chops
- 8 Short Sprigs Fresh Rosemary
- Salt
- Black pepper
- Salad Greens to serve
- Ciabatta Bread
- 3 Red Onions, cut in quarters
- 2 tsp Minced Garlic
- Balsamic Vinegar
- Olive Oil
Method
Marinate the pork loin chops for 30 minutes with a little olive oil, the garlic, rosemary and a grinding of pepper.
Meanwhile place the onion wedges in a roasting dish and sprinkle a little olive oil and balsamic vinegar over them. Season generously with salt and pepper.
Cover dish with foil and roast at 180ºC for 20 minutes, then remove the foil.
Place the pork chops on a rack over a roasting dish, and cook them beside the uncovered onions for 12 – 15 minutes until cooked through.
Serve with watercress salad and a little more balsamic vinegar sprinkled on the onion
