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Monday, May 16, 2011

Glazed Pork Chops with Roast Potatoes, Apples, Chorizo & Olives

This dish has a slight Spanish inspiration with the orange zest, vine tomatoes, olives and sherry vinegar.  Tamarind paste is an Asian ingredients and if you can't get it something simple like balsamic vinegar or worcestershire sauce will be equally fine.  Again if sherry vinegar is not handy just grab some white wine vinegar or even better some cider vinegar. Leaving the skin on the apples and potatoes adds a little more fibre to the dish, while being strict and only eating the centre medallion of pork will seriously reduce the saturated fat content of the dish. A little chorizo goes a long way here so again be very vigilant in your portion control. This meal is very filling and satisfying all the while including a few veggies. The rapeseed oil produced in Donegal is a great Irish product and we should encourage Irish and local where possible, instead of imports.
Overall this dish and a great idea if having friend around for dinner as the pork can be marinated over night and all the veg prepped just to pop in the oven.

Serves 2 
2 Free range pork chops
1 tsp local honey
1 tsp tamarind paste / balsamic vinegar ( 2 tbsp )
zest 1 orange
1 tsp wholegrain & 1 tsp dijon mustard
1 tsp extra virgin oil ( try donegal rapeseed oil )
3 tsp Spanish sherry vinegar

2 medium sized potatoes
100g olives
50g chorizo
1 apple
1/2 red & 1/2 green pepper
1 large red onion
4 cherry tomatoes
6 cloves garlic
2 handfuls flat leaf parsley

  1. Prepare the meat marinade - combine all the ingredients in a bowl. Trim the fat off the pork chop or if you prefer score the fat and remove when the dish is ready to serve - but absolutely DO remove the fat. Spread the marinade over the pork. Set aside
  2. Preheat the oven to 200o C
  3. Wash the potatoes well. Don't peel if possible. Cut into half and parboil for 7 mins. 
  4. Cut the chorizo into cubes.
  5. Peel and deseed the peppers. Cut into chunks.
  6. Leave the skin on the onions and quarter.
  7. Peel and crush the garlic.
  8. Wash, (leave the skin on) remove the core and cube the apple.
  9. Quarter or half the tomatoes ( depending on the size )
  10. Cut the parboiled potatoes into smaller cubes.
  11. Spritz a large baking tray with spray oil. Spread the potatoes, chorizo, red onion, peppers, garlic, apple and olives on the tray.  Spritz and bake for 15mins.
  12. After 15 mins heat a griddle pan and sear the pork chops. If they begin to stick deglaze the pan by splashing on a little sherry vinegar. Transfer to the oven for 10 mins.
  13. Remove the pork, cover with a little foil and allow to rest for 5 mins as the roast potato and apple tray crisps up.
  14. Stir the flat leaf parsley through the apple and potato roast tray. 
  15. Serve and enjoy

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