method makes the pork less fat,
and also easier to cook. A clove or
two of garlic is stuck into the meat,
it is seasoned with herbs
(marjoram, thyme, or rosemary),
and roasted in a rather slow oven.
Serve it with a very creamy purée
of potatoes, to which should be
added, before serving, some of the
juice and fat from the roast.
PORK CHOPS MARINATED AND GRILLED
Strew plenty of fresh herbs, such
as fennel, parsley, and marjoram
or thyme, chopped with a little
garlic, over the pork chops. Season
with salt and ground black pepper,