As mentioned in Day 18 of The Challenge
As previously mentioned, it is plum season. We spent a couple of days making two types of plum jam and a plum and apple chutney, so we decided to use the immature chutney to marinate a couple of pork chops, which we then slow roasted over veg. Served with its veg and juices, with a cider on the side it was beautiful.
Ingredients:
2 pork chops
4 carrots, sliced
3 potatoes, in chunks
2 red onions, chopped
1 apple, chopped
8 plums, chopped
1 tbsp rice wine vinegar
2 tsp cooking sake
1 red chilli, chopped
4 big cabbage leaves
2 tsp black sesame seeds
1) Line a deep oven proof dish with the cabbage leaves. Add potatoes, onions and carrot to the dish, reserving 1/2 onion. Place pork chops over the top.
2) Stew plums and apples in a small amount of water. Add sake and rice wine vinegar, chilli and the remaining half onion.
3) Spoon the plum and apple over the pork. Sprinkle the sesame seeds over the top.
4) Roast covered at 150°C for 2 hours, then uncover for the last 20 minutes. Serve with crusty bread for the juices.
We were very happy with this. No tweaks! The pork was tender, the veg absorbed the flavours and juices. Extra juices are great mopped up, or save them for a risotto!