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4
PMainork chops with a fruit sauce - black currant jam or medlar jelly try this one with any of the Tiptree conserve range, or use Medlar Jelly for a traditional flavour
4 6oz Lean Pork Chops
2 tsp Vegetable Oil
4 tbsp Dry Sherry
2oz Raisins
4 tblsp Black Currant Jam or Medlar Jelly
2 tsp Dijon Mustard
1 tblsp White Wine Vinegar
Salt and Pepper
Brown chops in oil.
Add sherry, raisins, jam, mustard, vinegar and seasoning.
Mix well until the jam has melted.
Cover pan and simmer for 15-20 mins until chops are cooked.
Transfer the chops to serving dish and keep warm.
Boil sauce until thick and glossy then pour over the chops.
Serve with new potatoes and broccoli.
