Glazed pork chops

9 Apr



I am not a big fan of pork. I find it extremely boring and un-inspiring. But hey ho! Mr B loves all things pig related so I have to find thrifty ways of making chops more interesting!

My cupboards are full of chutneys of all different flavours and descriptions. I make them in the Autumn and I often get given some for Christmas too. They are great with cheeses and in sandwiches but they also make a great glaze for pork, Gammon and Ham joints.

Once I have pan-fried the pork chops or loins (less bones more meat) I put a good dollop of my chosen chutney on top of each piece of meat and then turn to make sure that each side is well coated. Cook it until it is a deep golden brown and then leave to rest for a few minutes. Depending on how sweet my glaze is will depend on whether I give it a squeeze of lemon.

I used apricot and stem ginger chuntey (a Christmas gift from my brother) which was really tasty, giving a slight sweet and sour flavour, particularly after a squirt of lemon juice.

I have also used plum jam, honey and maple syrup to glaze. Apparently apple sauce could work too, but I haven’t tried that yet.

For glazing ham I never bother to spend time mixing something up when jams and chutneys work just as well if not better. Just finish by studding the meat with a few cloves.

Raid your cupboards and see what will give your chops the kiss of life!


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