Eskort

Pork Chops with Stewed Fruit and Potato Bake

Pork Chops with Stewed Fruits and Potato bake

Prep Time

10min

Cook Time

20min

Total Time

30min

Serves

6

Ingredients

  • 6 Eskort Pork chops
  • 60 ml (¼ C) olive oil
  • salt and pepper to taste
  • 60 ml (¼ C) butter
  • 30 ml (2 T) rosemary
  • 500 ml (2 C) dried fruit
  • 60 ml (¼ C) candied ginger
  • 2 plums, quartered
  • 250 ml (1 C) rooibos tea
  • Potato Bake:
  • 5 potatoes, thinly sliced
  • 60 ml (¼ C) butter
  • 60 ml (¼ C) olive oil
  • 45 ml (3 T) coarse salt
  • 250 ml (1 C) cream
  • 45 ml (3 T) thyme chopped

Method

  • Preheat oven to 190°C.
  • Wash and dry the potatoes.
  • Dress the potatoes with olive oil and pack them on their sides in a round cake tin. Season with salt and pepper.
  • Pour over the cream and place the butter on top.
  • Add the thyme and bake for 25 minutes.
  • Heat a shallow pan over moderate heat.
  • Add the rosemary, dried fruits, ginger, and plums to the pan with the rooibos tea.
  • Cook them for 10 min and remove from the heat.
  • Add the pan fluid and half of the fruits to a food processor and pulse until a paste forms.
  • Heat another pan over high heat.
  • Oil and season the chops, fry them in the pan for 8 minutes on each side, adding the butter and rosemary as you turn.
  • Remove the chops from the pan and coat with the dried fruit glaze.

Serve

Serve the chops with the remainder of the fruits and potatoes.

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