Pork Chops with Rosemary and Ginger-wine Sauce


  • 4 x 200g Specially Selected Pork chops, trimmed of excess fat, or 4 boneless Specially Selected Pork loin steaks
  • leaves from 2 rosemary sprigs, finely chopped
  • salt and pepper
  • a little olive oil or butter
  • 12 tbsp Ginger wine
  • 200 ml water or stock
  • 2 tbsp grainy mustard
  • 4 tbsp cream or half fat creme fraiche (optional)
  • 1 tbsp finely chopped parsley
  • leafy salad and warm crusty bread to serve

Cooking Method

  1. Sprinkle the chops with the rosemary, salt and pepper.
  2. Heat a non-stick frying pan until nice and hot then add a teaspoon of oil or a knob of butter. Fry the chops for 6 or 7 minutes on each side until well browned. Remove the chops to a warm serving dish in a moderate oven while you make the sauce.
  3. Reduce the heat then pour in the ginger wine, let it bubble for a few seconds then add the water or stock and simmer until the liquid is reduced by half.
  4. Stir in the mustard, cream (if using) and parsley. After 1 minute more remove from the heat.
  5. Check that the chops are thoroughly cooked (those with the bone in will take a little longer than the loin steaks), if not quite done you can return them to the pan with the sauce and simmer gently for a few minutes more.

Butcher's Tips

Serving Suggestion
Serve the chops with plenty of sauce spooned over and crusty bread to mop up the juices.

Kcals 449
Fat 19.7
Protein 65.1
Sugar 2.2
Salt 1.9
Carb 3.1