Rub oil all over pork and sprinkle with salt. Tie rosemary sprigs and lemon slices to pork using kitchen string. Grill pork, alternating between direct and indirect heat, turning every few minutes ...

Pork chops are the most popular cut of pork ... I suggest French as they are bitter and acidic. Rosemary springs – the oils balance off with the sauce and are always pork’s favorite herb.

As the honey-glazed pork chops cook, the sugars in the honey caramelize ... Experiment with herbs like thyme and rosemary, ...

Cut the potatoes into 1-inch cubes. Chop the rosemary and garlic. Halve, peel, and cut the onion into wedges. Season the pork with salt and pepper. Place the pork in a bowl with 1 teaspoon olive ...

Fire up the BBQ this Australia Day long weekend with these mouthwatering Grilled Lamb Chops! Bursting with vibrant flavours of rosemary, zesty lemon, and the tangy kick of sumac, this recipe is an ...

Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife to open it out to twice the length.

Toast the fennel seeds until they pop then bash with the rosemary ... then rub all over the pork. Chill overnight or for up to 24 hours. When your coal is hot place chops onto the hot part ...

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours. 2. Let the pork ...