- 3 tablespoons olive oil
- 8 pork loin chops
- 1 clove garlic, peeled and bruisied
- 1 large sprig rosemary.
- ½ cup white wine
- 1 ½ cups beef stock
- 1 tablespoon cornflour, dissolved in 2 tablespoons water
- salt and freshly ground black pepper
Heat the oil over moderate heat, add the chops, garlic and rosemary. Gently panfry 20 minutes, turning occasionally, until the chops are well cooked, browned and crisp. Remove from the heat and keep warm. Pour the fat from the pan and put it back on the heat.
Add the wine and let it bubble. Scrape the pan with a wooden spoon to dislodge any caramelised meat juices from the pan. Add the stock, bring to the boil, whisk in enough of the cornflour mixture to lightly thicken.
Taste and season with salt and pepper. Serve the chops with the gravy over them and the jam on the side.
Good with whipped Agria potatoes and a green salad to follow.