Pork does not always sit well with diabetics. I’d had this suspicion for some time and then came across the Weston A. Price Foundation study on pork. This pointed to one reason pork negatively affected my blood glucose. The other is my love of food. I can be a bit of a glutton. One pork chop is delicious. Why not two or even three then? Add this to the fact that pork chops are protein dense, and you have a recipe for high blood sugar in the morning.
Anyways, the above study argues that one way to counteract the negative effects of fresh pork is to marinade it in apple cider vinegar. I did this in the summer once for a BBQ and then forgot about it. That was until the other day. I was flipping through one of my cookbooks, the outstanding River Cottage Meat Book, and came across a simple but outstanding recipe. I only tweaked it a tiny bit: butter instead of olive oil. Sorry Hugh but you shouldn’t cook with olive oil!
- 4 thickly cut pork chops marinated in apple cider vinegar for 24 hours
- 2 bulbs of garlic – yes bulbs
- Big pat of butter
- 200ml of white wine
- Salt and pepper to season
- A pinch of dried thyme (optional)
- Preheat the oven to 220°C
- Gently crush your two dozen or so cloves of garlic and leave the skins on; this will protect them from burning in the oven.
- Throw the butter into a large frying pan and cook the garlic at medium heat for five minutes or so.
- Push the garlic to the side of the pan so they’re off the heat. Whack the burner up to high and brown your pork chops on both sides for one or two minutes. Season the pork chops with salt and pepper. You may have to do this in two batches.
- Place the pork chops into an ovenproof dish so the fatty “tails” are sticking up in the corners. This will allow the “tails” to crisp up. Scatter the garlic cloves over the loins. You can drop a few into the pan too.
- Deglaze the pan with your glass of white wine, reduce for a minute or two and pour over the chops. Sprinkle a little thyme on the chops if you want.
- Put the pork chops in the oven and cook for 15-30 minutes depending on how thick your chops are. Baste the chops once or twice with the pan juices.