CHOP, CHOP!

Rich and creamy, coconut-crusted or sticky and sweet – our delicious and easy pork recipes will delight the whole family.

PORK RIB CHOPS WITH BOOZY MUSHROOM SAUCE

Serves 4 • Preparation time: 15 minutes Cooking time: 20 minutes

• 4 thick-cut pork rib chops, bone in

• salt and freshly ground black pepper, to taste

• 15ml Worcester Sauce • 15ml oil

• 45ml crème fraîche

• 3 sprigs of parsley, chopped

MUSHROOM SAUCE • 400g mixed mushrooms, roughly chopped

• 30ml butter

• 30ml sherry or Marsala • 10ml wholegrain mustard • 15ml flour

• 250ml meat stock

1 Melt the butter and fry the mushrooms until golden-brown.

Add the sherry or Marsala and allow to simmer for a minute. Add the mustard and flour, and mix. Beat in the stock to make a smooth sauce and allow to simmer on low heat while you prepare the chops.

2 Trim the skin and any excess fat off the chops and season well with salt, pepper and Worcester Sauce.

3 Heat a thick-based frying pan, add the oil and sear the pork chops for 3–5 minutes per side until well browned on both sides. Brown the fat by holding the chops upright with a pair of tongs. Do the same on the bone side.

4 Transfer the meat to the mushroom sauce and simmer together for a minute or two, or until the meat is cooked through. Stir in the crème fraîche and herbs, taste the sauce and adjust the seasoning. Serve with your favourite sides.

COCONUT-CRUSTED PORK CHOPS WITH LIME

Serves 4 • Preparation time: 15 minutes Cooking time: 20 minutes

• 4 boneless pork loin chops, excess fat trimmed

• juice of 2 limes

• salt and freshly ground black pepper

• 2 large eggs, beaten • about 250ml fine desiccated coconut • 60ml coconut oil

• 6 chives, chopped

1 Use a meat mallet to ‘flatten’ the chops, so they’re all about 1cm thick. Season well with salt and pepper and mix with the lime juice.

2 Pour the eggs into one flat-bottomed bowl and put the coconut in another. First dip the meat into the egg and then into the coconut to create an even coating. Repeat for all four chops.

3 Warm a large skillet over medium heat and add the coconut oil. Carefully add the chops, browning them on each side until they’re cooked through and golden (approximately 3–4 minutes per side; work in batches if necessary). Sprinkle with the chives and serve with extra lime wedges and salad.

ON THE SIDE Halve and chop 1 small cucumber. Add a large

handful of sugar snap peas, 1 chopped avo, 30g micro greens, a couple of sprigs of mint and mix. Dress with a splash of

sesame oil and soya sauce and garnish with a sprinkling of sesame seeds.

SWEET CHILLI PORK CHOPS WITH BACON

Serves 4 • Preparation time: 5 minutes Cooking time: 40 minutes

Oven temperature: 200°C

• 750g frozen potato wedges

• a large pinch of paprika

• 15ml olive oil • 4 boneless pork loin chops

• 8 rashers of streaky bacon

• 30ml sweet chilli sauce • 15ml Worcester Sauce

• 5 sprigs of thyme

1 Preheat the oven. Mix the potato wedges with the paprika, olive oil and a large pinch of salt and spread in an even layer in a roasting tray. Bake for 15 minutes while you prepare the meat.

2 Season the chops with salt and pepper and mix with the sweet chilli sauce, Worcester Sauce and thyme. Wrap two rashers of bacon, criss-cross, around the eye of each chop.

3 Take the potatoes out of the oven, move the wedges to the sides of the tray and arrange the chops down the centre.

Bake for another 15 minutes.

4 Preheat the oven’s grill then turn the chops over and grill for about 10 minutes, turning the chops once more during this time until sticky all over. Serve with herb-and-yoghurt sauce.

Tip Ask your butcher to debone the chops for you, if you don’t want to trim them at home.