Ingredients:
It’s best to use organic produce and thicker chops for this dish; they stay juicier and can be cut into slices later for serving.
Heat olive oil and clarified butter in a pan. Fry the chops on both sides until golden brown and sprinkle with salt and pepper. Reduce the heat and fry the chops over medium heat for 7-8 minutes. Add lemon, shallot half, crushed garlic, sage leaves and rosemary. Pour the gravy constantly over the chop during the cooking time. The perfect core temperature is 65-68 degrees. Then the chops will be nice and juicy on the inside. Thinner chops take less cooking time.
Ingredients for the rosemary butter:
Peel the shallots and cut them into very fine cubes. Pluck the rosemary needles from the stems and chop finely. Remove the anchovy fillets from the jar and dab off the salt and oil if necessary. Then chop. Put all the ingredients with the butter in a shallow bowl and knead and mix well. Place in the refrigerator for at least 40 minutes.
Ingredients for the garlic bread:
Roast the bread slices in a pan without fat. Peel and cut the garlic. Brush the hot bread slices several times with the garlic clove, then drizzle with a little olive oil and season lightly with salt to taste.
Serve:
Remove the meat from the chops from the bone and cut into slices with the fat edge. Transfer to plates and serve with rosemary butter and toasted garlic bread.
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THE! | 02/02/2024