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An oldie but a goodie! With a little work and a lot of love, this classic meal has been given a #JustDelicious 21st-century makeover.
Ingredients
Potato bake
5 potatoes, peeled and thinly sliced
60ml (¼c) olive oil
salt and pepper
250ml (1c) cream
60ml (¼c) butter
45ml (3T) chopped fresh thyme
Pork chops
30ml (2T) rosemary
500ml (2c) dried fruit
60ml (¼c) candied ginger
2 plums, quartered
250ml (1c) rooibos tea
45ml (3T) coarse salt
60ml (¼c) olive oil
6 Eskort Pork Chops
60ml (¼c) butter
Method
- Preheat the oven to 190°C.
- Potato bake Pack the potato slices in a round cake tin. Drizzle the olive oil over and season with salt and pepper.
- Pour the cream over and place the butter on top.
- Sprinkle the thyme over and bake for 25 minutes.
Pork chops
- Heat a shallow pan over moderate heat.
- Add half the rosemary, the dried fruit, ginger and plums to the pan with the rooibos tea.
- Cook for 10 minutes and remove from the heat.
- Add the pan liquid and half of the fruit to a food processor and pulse until a paste forms.
- Heat another pan over high heat.
- Season the chops with the salt and rub them with the oil.
- Fry them in the pan for 8 minutes on each side, adding butter and rosemary before you turn them over and to the other side after they’ve been turned so they’re coated on both sides.
- Remove the chops from the pan and coat with the dried fruit glaze.
- Serve with the remainder of the fruit and the potato bake.
