Rosemary, Garlic & Honey Pork Chops with Panzanella
by Fiona Sims from A Year On The River (Adlard Coles)
Photography: Gary Latham & Fiona Sims
I make this marinade a lot for meat. It works particularly well with pork. Seek out chops with the bone in, as the taste is far superior, and they’re usually juicier. This is perfect for the barbecue, but you can cook the chops on a griddle pan on the hob if you prefer. Serve with a side of your choice but I like it with the panzanella (recipe below). And remember to let the meat rest for five minutes before eating for extra tenderness.
FOR 4 SERVINGS
Ingredients
2 large bone-in pork chops
For the marinade:
2½ tbsp red wine vinegar
1 tbsp olive or rapeseed oil
1 tbsp honey
3 garlic cloves, minced
1 heaped tsp of finely chopped rosemary
½ tsp dried thyme
Pinch of Maldon salt and black pepper
Method
Mix the marinade ingredients together in a bowl (I shake them up in an old jam jar) until the salt dissolves.
Add to the chops and rub in to coat, then leave it to sit for two hours in a cool place.
Meanwhile, prepare the barbecue.
Brush the grill with oil if needed and heat to medium (or heat ½ tbsp of oil in a frying pan on medium to high heat).
Cook the chops to your taste.
Transfer to a plate and cover loosely with foil while the meat rests, then slice to serve.
Panzanella
This Italian bread salad is one of my all-time favourites. The flavours mingle to produce one soft, juicy, aromatic jumble. It’s also a brilliant way to use up stale bread. It’s important to leave it sit for a bit to soak up all those flavours. The tomato juices are key, so don’t waste them while chopping. It’s good enough as a stand-alone dish, but it goes particularly well with barbecued meats.
FOR 4 SERVINGS
Ingredients
250g day-old good quality bread (such as sourdough or ciabatta)
Half a 480g jar roasted red peppers, drained, and roughly chopped
600g mixed tomatoes, roughly chopped
1 small red onion, halved and thinly sliced
1 tbsp capers
100g good quality black (or green) olives, pitted and roughly chopped
8 anchovies, or to taste, finely chopped (optional)
A good pinch of salt
1 garlic clove, crushed
3 tbsp red wine vinegar
6 tbsp extra virgin olive oil
Freshly ground black pepper
A small bunch of basil, leaves picked and torn
Method
Tear the bread into 2-3 cm pieces and leave on a tray to dry out for 30 minutes or so.
Place the peppers in a large bowl with the tomatoes, the onion, the capers, olives, and anchovies, mixing well to combine.
Add the bread and the salt and let it all sit together at room temperature for about 30 minutes for the juices to sink in and the flavours to combine. In a small bowl, mix the garlic, vinegar, and oil, seasoning with salt and black pepper.
Just before serving, add the dressing and the torn basil leaves and give it all a good stir.
Drinks tasted on air, alongside the dish:
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the combination of rosemary, garlic, and honey for pork chops sounds like a classic that really works. i appreciate the tip about using bone-in chops for better flavor and juiciness. letting the meat rest is such a simple but crucial step that's often overlooked. the panzanella recipe alongside it is a perfect match, especially for using up leftover bread. thanks for sharing these straightforward, practical instructions. Math AI
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What a gorgeous combination — that rosemary, garlic and honey marinade sounds like it would work beautifully on just about anything off the grill. I love that you shake it up in an old jam jar too; that's exactly how these things should be done. And the panzanella is the perfect partner — all those tomato juices soaking into stale sourdough is one of summer's great pleasures. The anchovies are non-negotiable in my book, optional or not! Adding this to the barbecue rotation this weekend. Thanks, Fiona.