Pork chop with garlic-olive oil
A hearty and an
inexpensive meal. One of the secrets in this recipe is in
the marinade process. This is best done in a ‘zip-lock’
plastic bag in the refrigerator and overnight is perfect.
The original recipe does say at least four hours, but
experience (the best teacher) says that up to 24 hours is
even better. Remember that when grilling pork do not
overcook as it is easy to make the meat very tough.
Centre cut pork chops
Potato peeled, large
(basil, rosemary, parsley and thyme) 2/3rd cup
Salt and pepper to taste
Marinate the pork chops in a little olive oil with the chopped
herbs for at least 4 hours, up to 24 hours.
Grill the pork chops (or BBQ over charcoal), seasoning with salt
To make mashed potatoes, boil till soft, then mash with fork or
potato masher, folding in the olive oil, thickened cream, garlic
puree and adjusting seasoning to taste.
To serve, place the mashed potato on the plate and putting the
pork chop on top, push it firmly into the potato.
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