Fruity Pork Chops
Preparation time 10 mins
Cooking time 30 mins
Serves 4
Ingredients
2 tablespoons olive oil
1.2 kilos pork loin chops, trimmed
1 brown onion, sliced
1/2 cup dry white wine
290g jar Beerenberg Fruit Chutney
1 cup Italian tomato passata sauce
1 cup chicken stock
2 teaspoons chopped rosemary leaves
1 cup frozen peas
cooked risoni pasta, to serve
Method
Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook pork, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add fruit chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
Return pork to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Recipe by chef Michelle Campbell.
Cripes, we made Sweet Chilli Relish but forgot the chilli. So, "Sweet Relish" $2.50 in our shop. Bargain + tastes great http://t.co/TaeBIfNs
1 day ago 
