Irish Pork With Herbs Lemon Food

HERB & LEMON PORK CHOPS

Steps:

• Sit the chops in a dish. Mix together the garlic, parsley, fennel seeds, lemon zest and juice, oil and bay, then rub all over the chops. Leave the chops to marinate for at least an hour, or up to a day.
• Heat a barbecue, frying pan or griddle pan. Season the chops, then cook for 5-8 mins on each side until cooked through (if cooking in batches, wrap the cooked chops in foil while you finish the rest). Add the lemon quarters for the last min to char, then serve alongside the pork.

IRISH LOIN OF PORK WITH LEMON AND HERBS

Steps:

• Pat pork dry.
• Score well with sharp knife.
• Combine parsley, onion, peel, basil, and garlic in a small bowl.
• Whisk in 2/3 of oil.
• Rub into pork.
• Wrap in foil and refrigerate overnight.
• Let pork stand at room temperature 1 hour before roasting.
• Preheat oven to 350 degrees F.
• Brush pork with remaining olive oil.
• Set on rack in shallow pan.
• Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours.
• Set meat aside.
• Degrease pan juices.
• Blend Sherry into pan juices.
• Cover and cook over low heat 2 minutes.
• Pour into sauceboat.
• Transfer pork to platter.
• Garnish with fresh parsley and lemon slices.
• Serve sauce separately.

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD

Steps:

• Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
• Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
• Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

HERBED LEMON PORK CHOPS

Steps:

• Mix seasonings; rub over both sides of chops. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook until a thermometer reads 145°, 5-8 minutes per side., Remove from heat; drizzle with lemon juice. Let stand, covered, 5 minutes before serving.

IRISH LOIN OF PORK WITH LEMON AND HERBS

Steps:

• 1. Pat pork dry then score well with sharp knife.
• 2. Combine parsley, onion, peel, basil and garlic in a small bowl.
• 3. Whisk in 2/3 of oil; rub into pork.
• 4. Wrap in foil and refrigerate overnight; let pork stand at room temperature 1 hour before roasting.
• 5. Preheat oven to 350 degrees.
• 6. Brush pork with remaining olive oil and set on rack in shallow pan.
• 7. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees, about 2 1/2 hours; set meat aside.
• 8. Degrease pan juices.
• 9. Blend Sherry into pan juices; cover and cook over low heat 2 minutes.
• 10. Pour into sauceboat and transfer pork to platter.
• 11. Garnish with fresh parsley and lemon slices - Serve sauce separately.