1) heat up oven to about 210 degrees for 5 mins then on the low rack place a piece of foil and cover it with a mixture of rosemary, sage,thyme, bay leaves, basil, a bit of garlic, ginger and chilli, black pepper and salt.
2) place chops on top of this making sure all herbs are covered so they don't get blown around.
3) Smear a bit of olive oil on each side of the chops, salt and pepper and place on bed of herbs for about 15/20 mins each side. When you turn the chops over you will have to scrape the herbs back onto the foil as they will have stuck to the chops but its no great hardship.
4) meanwhile prepare about half pint of gravy ready, any kind.
5) When chops are ready wrap in another piece of foil for a few mins to rest and meanwhile scrape off the herb mix from the foil into a small saucepan throw in about 2 eggcup fulls of red wine (best)and about 2 eggcup fulls of water or even stock if you have a supply. Heat through then strain through a sieve discard the stuff in the sieve obviously and add the strained liquid to your pre prepared gravy.
6) Serve the chops with steamed potatoes, Irish are good as they are bright white or Lincolnshire snowdrops and veg and the gray mix, absolutely superb.
PS It sounds a bit 'bucket cooking' but is really good. This method can also be used with lamb chops, steak or even fish but I would leave out the garlic, chilli and ginger as they tend to overpower the taste of most fish
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