Serve the chops with the remainder of the fruits and potatoes.
Pork Chops with Stewed Fruit and Potato Bake
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
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