INGREDIENTS (per person)

  • 1 fine pork shop, trimmed of fat and rind
  • Chopped flat leaf parsley
  • Chopped shallots
  • Olive oil
  • Good glass of dry cider


Score the chop both sides in a criss cross-cross pattern with a sharp knife.

On both sides spread a well homogenised mixture of equal parts of chopped flat leaf parsley and chopped shallots, holding the green mass in place with olive oil dribbled over the surface.

Season with salt and pepper and grill for about seven minutes per side. When they are done the grill pan will have collected drippings of the coating. You need to add to them a good glass of dry cider which you boil down fiercely to make a rich sauce to pour over your chops. Excellent.

Cider of the sort you used in the cooking makes an admirable accompanying tipple.

You can make the pork chops more aromatic by marinating them beforehand with a little olive oil on a bed of fennel leaves. The slightly liquorice flavour of the vegetable will permeate the flesh and give it an alluring new dimension of flavour.