Ingredients:
2 thick pork chops
2 cloves of garlic – finely chopped
1 sprig of thyme (or sage if preferred) finely chopped
Small glass of white wine
Sea Salt
Freshly ground black pepper
Olive Oil
Method:
Finely chop the garlic and thyme and place in a large bowl with the white wine, sea salt and pepper. Mix to combine.
Add the pork chops the bowl, making sure that they are well covered with the marinade. Transfer the bowl to the refrigerator and leave for about four hours to marinate.
Remove the chops from the marinade and pat with a paper kitchen towel to dry a little and then transfer them to a roasting tin, brush with olive oil and cook in a preheated over set to 180 degrees Celsius until browned and cooked through.
Serve with a side salad and Patatas Bravas.
If you want comfort food – roast potatoes and parsnips cooked around the pork, or mashed potatoes with cream and butter, peas and broad beans, or whatever is seasonal or to your taste!