Roasted pork chine without bone with lemon gravy.
An all-season second course
Servings: 4
Preparation: 5 min.
Cooking: 2h 30min

700 gr (25 ounces) boneless pork chine

20 gr (7 ounces) unsalted butter

3 tablespoons extra virgin olive oil

1 glass dry white wine

1 rosemary sprig




1 - Put the pork chine in a roasting saucepan with 3 tablespoons of extra virgin olive oil, butter and the rosemary sprig.

2 - Brown the meat on each side over low heat. It will take about 30 minutes.


3 - Then add a generous pinch of salt and pour the wine. Cover and cook 2 hours, turning the meat occasionally.

4 - When done, remove the meat from the saucepan and slice it when cool. Put the slices on a serving dish.


5 - Heat the gravy, remove the rosemary and add half tablespoon all-purpose flour (or cornflour) and the juice of half lemon, freshly squeezed.

6 - When the gravy is thickened, pour a few spoons on the meat and serve the rest in a gravy boat.

Useful Suggestions

Try the roasted pork chine cold, in the hot Summer days. You’ll love it cut into thin slices and served with a mixed salad.

Suggested Wine

Our suggestion is a firm, dry, full bodied red wine like Sangiovese di Romagna or Cannonau di Sardegna.