Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
4 x thick cut pork chops on the bone
1 sliced red onion
1 Tablespoon harissa
100ml dry sherry
Zest and juice of 2 oranges
12 chopped prunes
250ml chicken stock
1 tablespoon of butter
Flat leaf parsley and fresh mash.
Method
1. Season the chops, oil, then seal in a pan on both sides
2. Place in the oven (180c) until the internal temperature is 75c
3. Meanwhile, fry the onion in the pork fat for 5 minutes
4. Add the prunes, harissa, stock and orange zest and juice
5. Bring to the boil, reduce by 1/3
6. Add the butter, then the chops
7. Serve with mash and parsley
