About this recipe:This dish if cooked right is to die for. Friends can't get enough and my partner would eat in one go if he had the stomach room. I've been cooking this dish for a year, it tastes as good if not better when you have the leftovers and it is light yet filling, good on a winters night or in the heat of summer with a glass of wine.
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Slice one of the lemons and wash the pork chops in the lemon juice and warm water.
Drain the pork chops and season with the pork seasoning until both sides of the chops are covered (use more seasoning if you wish). Add the rosemary and rub into the chops.
Heat the oil in a frying pan until slightly smoking, then place each chop gently in the oil and sear on each side until brown then place on a plate until they are all fried.
Discard any excess oil from the frying pan, then heat until slightly smoking again. Place all the pork chops into the pan, pour half a mug of hot water from a kettle onto the chops. When the chops are shimmering pour the wine onto them, peel the lemon and place the rinds into the pork, squeeze half of the lemon into the mixture. Cover and reduce the heat to a low flame and cook for 1 hour, occasionally turning the chops.
Serve with rice or roast potatoes and cauliflower.