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Mix ingredients together for marinade and pour over pork chops, cover and let sit in
fridge over night.
Preheat oven to 350º F. Sear pork chops in frying pan on medium heat. Transfer pork
chops to well-oiled baking dish. Add one cup of water to pan to start a deglazing
process, turn heat up to medium high and once bubbling reduce slightly, scrape pan
with spoon and pour over pork chops. Cook in oven for 40-50 minutes.
Serve immediately over rice. Bon appétit!
Barrel Chef ’s Special Local Italiano Pork Chops
Entrée
Recipe by:
Tom Daikos, The Barrel Pizza
12 five-ounce center-cut chops
1/2 cup extra virgin soy-based oil
1 tsp thyme
1 tsp rosemary
1 tsp fresh chopped garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup red wine
This is one of our favourite recipes because Norfolk County pork is so tender and
flavourful. The herbs and garlic add just enough flavour but do not overpower the
meat. The wine used is supplied locally from Burning Kiln and is perfect for cooking.
We always like to follow the rule of thumb that the wine you use for cooking should
also be really good for drinking. Many people do not understand that using wine for
cooking has to be smooth texture, robust and good quality!