Pork chops with lard, honey and rosemary

You'll need

50 gm pork back-fat, finely diced (see note) 4 pork chops (about 280gm each) 120 gm honey 1 tbsp rosemary 1 lemon, halved   Parmesan polenta 875 ml (3½ cups) chicken stock 60 ml (¼ cup) milk 120 gm (¾ cup) polenta 20 gm (1/3 cup) finely grated parmesan   Rocket, mizuna and white nectarine salad 2 cups (loosely packed) wild rocket ½ bunch mizuna, leaves picked 1 white nectarine, cut into thin wedges 1 golden shallot, thinly sliced 1 tbsp extra virgin olive oil 2 tsp champagne vinegar


  • 01
  • Preheat oven to 180C. For parmesan polenta, bring stock and milk to the simmer in a saucepan over medium heat, gradually add polenta, stirring continuously, then stir occasionally until polenta thickens (10-15 minutes). Just before serving, stir in parmesan and season to taste.
  • 02
  • Heat fat in an ovenproof frying pan over high heat until rendered (5 minutes). Remove fat pieces with a slotted spoon and discard, then add pork chops to pan, season to taste and cook until golden (2 minutes each side). Add honey and rosemary, season to taste, squeeze over lemon and roast until pork is just cooked (5-10 minutes).
  • 03
  • Meanwhile, for mizuna and white nectarine salad toss ingredients in a bowl to combine, then serve with parmesan polenta and pork chops drizzled with pan juices.
Note Pork back-fat is available from select butchers. You’ll need to order in advance.

This recipe is from the February 2011 issue of Australian Gourmet Traveller.

For this recipe we’ve rendered lard by cooking pork back-fat in the pan before adding the pork chops, but you could render a larger batch to have on hand – it enhances the flavour of many meat dishes. We recommend making your own because it has far more flavour than the shop-bought version. Cook diced pork back-fat with 1cm of water in a saucepan over low heat until the fat is melted, then strain, chill, and lift the fat from the excess water and particles in the base of the pan.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes


Christmas pudding ice-cream

Cupcake recipes


Raspberry and Mint Mojito

Thomas Keller's sandwich recipes


Neil Perry: Prawn cocktail

Grilling recipes


Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes


Serge Dansereau: Homemade lemonade

Pickle and preserve recipes


Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes


Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes


conversion tool