Pork chops with lard, honey and rosemary


  • Serves 4 people

  • 50 gm pork back-fat, finely diced (see note)
  • 4 pork chops (about 280gm each)
  • 120 gm honey
  • 1 tbsp rosemary
  • 1 lemon, halved
  • Parmesan polenta
  • 875 ml (3½ cups) chicken stock
  • 60 ml (¼ cup) milk
  • 120 gm (¾ cup) polenta
  • 20 gm (1/3 cup) finely grated parmesan
  • Rocket, mizuna and white nectarine salad
  • 2 cups (loosely packed) wild rocket
  • ½ bunch mizuna, leaves picked
  • 1 white nectarine, cut into thin wedges
  • 1 golden shallot, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 2 tsp champagne vinegar
01   Preheat oven to 180C. For parmesan polenta, bring stock and milk to the simmer in a saucepan over medium heat, gradually add polenta, stirring continuously, then stir occasionally until polenta thickens (10-15 minutes). Just before serving, stir in parmesan and season to taste.
02   Heat fat in an ovenproof frying pan over high heat until rendered (5 minutes). Remove fat pieces with a slotted spoon and discard, then add pork chops to pan, season to taste and cook until golden (2 minutes each side). Add honey and rosemary, season to taste, squeeze over lemon and roast until pork is just cooked (5-10 minutes).
03   Meanwhile, for mizuna and white nectarine salad toss ingredients in a bowl to combine, then serve with parmesan polenta and pork chops drizzled with pan juices.
Note Pork back-fat is available from select butchers. You’ll need to order in advance.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.







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