Provençal "Grill & Roast" Rack
By Philippe Broad
LONDON, 12 December 2006—Pork
chops can often become rather dry when cooked individually, but cooked
together as a joint provide an excellent and inexpensive meat course for
receiving friends. This "Grill & Roast" method will guarantee
deliciously moist meat, nicely crisp and browned on the
If there is meat left over, debone before
wrapping and storing in the refrigerator. It will be easier to slice
1 Rack of pork - Select a rack of
pork with the required number of chops and ask the butcher to saw
the bone between each chop, otherwise carving will be extremely
2 medium-to-large Onions
1 Clove of Garlic
unpeeled per chop
Fresh Sage leaves
1 sprig of Thyme
1 small Bay leaf
Pepper from the mill
- Season the meat with salt and freshly ground pepper. Insert a
leaf of fresh sage between each sawn chop-bone. Peel and slice two
medium-to-large onions and place around the meat in a roasting dish
at the top of the oven under a very hot grill. Leave to brown
thoroughly on all sides starting with the bones.
- Once this is done, switch to oven mode. Add a glass of water to
the dish, throw in 1 unpeeled clove of garlic per chop, the thyme
and bay leaf, cover losely with tin foil, and place the dish in the
middle of the oven at Gas mark 4-5, 180°C (or 350°F). Cook
for 30 minutes per lb (or 450g). (If needed, add a little more water
during the cooking).
The meat should be crisp and brown on
the outside and deliciously moist on the inside. Once cooked, place
the meat and cloves of garlic on a dish and leave 10 minutes in the
oven, heat turned off, to keep warm.
- Place the roasting dish on a hot stove, add a little water and
deglaze the caramelised elements by scraping with a wooden spoon.
Reduce the sauce, check the seasoning and strain into a sauce-boat
for serving. Carve the meat as chops, following the bone.
with string beans, puréed celery and Provençal
tomatoes. Provençal ratatouille or
make an excellent choice.
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