Plum-glazed chops with onions and potatoes

Fairlady
4 servings
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Pork

By Food24 November 03 2009
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Ingredients (18)

4.00 pork — chops
0.00 sea salt and freshly ground black pepper
15.00 ml paprika
4.00 plums — ripe, halved stoned and sliced
100.00 ml wine — red
60.00 ml sugar
15.00 ml soy sauce
STICKY ONIONS
2.00 garlic — cloves, crushed
3.00 red onion — sliced
50.00 g butter
30.00 ml vinegar — balsamic
45.00 ml brown sugar
100.00 ml wine — red
0.00 salt and freshly ground black pepper — to taste
CRISPY POTATOES
4.00 potatoes — peeled, parboiled
60.00 ml fresh chillies — 573
0.00 sea salt
0.00 fresh rosemary — sprigs
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Method:

Season chops with salt, black pepper and paprika.
Place half the plums in a saucepan with the wine, sugar and soya sauce.
Simmer for about 15 minutes, remove from the heat and pass through a sieve to give a smooth consistency.
Preheat a griddle, sear the chops and brown on each side.
Baste with the plum glaze; cook for another 15 to 20 minutes.
Poach the remaining plum halves in water and serve with the chops.

STICKY ONIONS

Heat butter in a heavy-based pan until foamy, add the garlic and onions and cook over a low heat, stirring occasionally.
Add balsamic vinegar, sugar and red wine and allow to simmer until all the liquid has evaporated and the mixture is soft and caramelised. Season to taste.

CRISPY POTATOES
Preheat oven to 180 &#176C.
Halve potatoes, place in a roasting tin with the olive oil, sea salt and rosemary.
Roast for 30 to 40 minutes or until golden brown and crispy.

COOK’S NOTE: Use plum jam or commercial plum sauce if plums are not in season.



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