Rosemary and Garlic Pork Chops

I've always shied away from buying an extra bottle of this or that if it will clog up my already postage stamp-sized kitchen. In Cold Storage recently, I caved and got myself one of the 4 'kings' of British cooking - worcheshire sauce. Every cuisine has what I term their '4 great kings' and worcheshire sauce is to British cooking what oyster sauce is to Chinese cooking.

I didn't even know that there were different varieties of worcheshire sauce. The only usage I know for it is on top of grilled cheese. I know it goes well with roast beef or steak and also in stews. But beyond this, I was pretty unawares. But there was a 'marinade' version which I used. In terms of taste, it's a lot sharper and more sour than the non-marinade aka table use version.

Having to put my newly acquired bottle of sauce to good use, I figured since it works so well with beef, it'll probably work well with pork too. And I was right! Vegetarians read no further! This is where only true meat lovers dare to venture!

Ingredients
4 juicy slabs of pork chop, with bone intact. (Nothing retains the flavour like cooking on the bone!
1 tbl soya sauce)
1 tsp English mustard
Chopped or dried rosemary (I also added other herbs like sage, thyme and parsley)
2 cloves garlic, crushed and minced
1 tbl worcheshire sauce
1 tbl honey (to offset the sharpness of the sauce)


Method
1) Combine all the ingredients and massage into the pork chops. Leave to marinade, overnight is best.
2) In a baking tin, pour some oil to prevent sticking to the bottom of the plan. Lay on the pork chops. Drizzle with more olive oil for extra flavour. No time for diets here!
3) Bake at 200 degrees C for 25 min or until cooked. You can tell quite easily because the bone is in, so you can quite easily see whether the bone is still red and whether any blood is oozing out.