Oliver Twist

Nope this isn’t a book review! It’s actually a twist on a recipe by Jaime Oliver that I saw recently over at the Food52 blog. ( I can’t never resist a word pun – no matter how corny!)

His recipe used chicken legs, cherry tomatoes, basil, garlic and olive oil. I used pork, cherry tomatoes, basil, garlic, olive oil and a touch of balsamic vinegar. I think my twist worked out pretty good!

I used a 3-4 lb center cut roast that I sliced into chops for serving. (bone-in roast – this is where center cut “pork chops” come from) I also used a heavy cast-iron pot, that way I could generously salt and pepper the outside of the meat and sear it over high heat to create a bit of a crust. Then in the style of Jaime oliver I simply threw in a pint of cherry tomatoes, a handful of basil, 6-7 medium size whole cloves of garlic, tablespoon of balsamic vinegar and a 1/2 cup of warm water just to make sure I had enough “juice.”

And like Jaime I simply put it in a 350 degree oven and undisturbed for 1 and half hours. But I used a meat thermometer to check and determine when my pork was cooked. (145 degrees for medium-rare and 160 degrees for medium)

Author’s Note:

I often have to reheat portions for my husband and this one worked out pretty good over the mashed potatoes! Just note if you plan to reheat you may want to consider cooking the chop to medium-rare the first time, that way you have a little margin for additional cooking.

 

 

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