Quantities given are for 2 servings
- 2 x 250g pork loin chops (skin on)
- ¹⁄₂ handful fresh oregano (stemmed)
- ¹⁄₂ handful fresh mint (stemmed)
- ¹⁄₂ sprig fresh rosemary (stemmed)
- ¹⁄₂ clove garlic
- ¹⁄₄ cup olive oil
- 20 ml lemon juice (zest and juice of 1 lemon)
- ¹⁄₄ tsp salt
- 1/8 tsp black pepper
- Turn your oven to the highest temperature, and put it on the grill setting.
- Lie the chops down on a cutting board and use your knife (and your body weight) to cut through the fat and rind at 2cm intervals.
- Blitz everything else in a small jug with a stick blender and pour over the chops in a small dish, then leave them to marinate for an hour or so.
- Get a large ovenproof frying pan up to a medium high heat.
- Scrape the chops of any marinade and stack them together to make a reconstructed loin.
- Now, hold the ‘loin’ together with your tongs and place it fat side down in the pan to crisp the fat up. This should take about 5 minutes.
- Then, spread out the chops and fry them on each side for 4 minutes, turning them only once.
- To finish them off, pour the leftover marinade over them and pop them under the grill for another 3 or 4 minutes.