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Slow cooked pork chops with herbs & spices


  • Pound 1 crushed garlic clove with the fennel and coriander seeds, 1 tbsp each rosemary and thyme, and ½ tspn salt until reasonably coarse (or chop together). Add the oil, mix well and then rub into the pork. Refrigerate for 1-3 hours, turning every now and then.
  • When ready, preheat the oven to 100°C fan forced (120°C normal).
  • Place the chops on a baking tray with any marinade and seal on top of the stove. Then add 3 sliced garlic cloves with the remaining rosemary and thyme. Toss well and cook in the oven for about 45 mins, turning once or twice (adding a little stock if drying out). Remove and set aside to rest.
  • Blanch the vegetables in plenty of lightly salted, boiling water (carrots and corn first). Then drain well and toss with the butter and ground pepper.
  • Serve the chops with the vegies on the side.


  • 4 garlic cloves
  • ½ tspn fennel seeds
  • ½ tspn coriander seeds
  • 2 tbsp fresh rosemary needles
  • 2 tbsp fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 3 tbsp olive oil
  • 6 large thick pork chops, trimmed of all fat & scored with a sharp knife
  • chicken stock
  • 6-12 small baby carrots
  • 2 corn cobs, cut into 3
  • 6 small broccoli florets
  • 12-18 small green beans, topped & tailed
  • a good dollop of butter (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm