Braised pork chops with rosemary, garlic and thyme. Served with Excelsior Cabernet Sauvignon

This is a quick and easy recipe ideal for a Friday night at home or entertaining. Serve with Excelsior Cabernet Sauvignon.

Why is this the right wine choice? Two herbs are madly in love with Cabernet Sauvignon: rosemary and thyme. Cabernet Sauvignon goes very well with uncluttered food like this straight forward pork chop recipe - good quality ingredients, simply prepared.

To serve 4 you will need:

• 2 spare rib pork chops
• rosemary
• thyme
• 3/4 cloves of garlic–squashed, peeled and halved
• olive oil
• salt and pepper

What to do:

1. Heat the over to 200C/ 400F
2. Dribble some olive oil and sprinkle some crushed salt on a shallow oven tray.
3. Scatter over a couple of the crushed garlic cloves and place the chops on top.
4. Season salt and pepper.
5. Strip the rosemary needles from the stem over the chops. Do the same with the thyme (not so easily done!).
6. Dribble more olive oil over the tray.
7. Put it in the higher part of the oven for about twenty minutes.
8. The cooking time depends on the thickness of the chop – when they’re cooked the juices should run clear.Serve with potatoes and red cabbage.

From Robin Ellis

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