Pork chops with stewed fruit and potato bake


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.


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


  • 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.

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