Recently in Pork Category

Stats
Prep Time: 10 mins
Cook Time: 50 mins
Ingredients
4 pork chops
25ml lemon juice
25ml olive oil
1 red onion, finely diced
200ml red wine
75ml jack daniels
25ml red wine vinegar
25ml light soy sauce
2 cloves of garlic, minced
100ml maple syrup
1 heaped tbsp tomato puree
1 heaped tsp english mustard powder
1 heaped tsp ground ginger
1 1/2 tsp tabasco sauce

Method

1. Pre-heat the oven to 190 degrees (fan assisted).
2. Place the pork chops in a metal roasting tin and surround them with the finely diced onion.
3. Mix the oil and lemon juice together and brush over the pork chops (no need to turn them to brush the undersides), making sure you get oil on the skin to help it crisp. Use all the mixture by generously brushing until it's all gone.
4. Put the pork chops in the oven for 25 minutes.
5. Whilst the chops are cooking, mix all the remaining ingredients together except for 25ml of the Jack Daniels and 50ml of the red wine which you need to reserve for later.
6. When the pork chops have had 25 minutes, remove from the oven, drain off the fat from the roasting tin, pour over the sauce prepared in (5) and return to the oven for a further 25 minutes, removing twice during that time to baste with the sauce.
7. When the cooking time is complete, set aside the pork chops to rest in a warm place and put the roasting tin over direct heat.
8. Add the remaining reserved jack daniels and red wine to the pan and stir until the alcohol has evaporated off and the sauce has thickened.
9. Serve the pork chops with the sauce drizzled over.
   

Stats
Serves: 2
Prep Time: 15 mins
Cooking Time: 1hr 30mins

Ingredients
6 sausages
1 large onion, coarsely chopped
5 shallots, coarsely chopped
2 green peppers, sliced
50g Pearl Barley
Knob of butter
1 tin chopped tomatoes
1 pint chicken stock
200g Anya potatoes, chopped into 2cm(ish!) chunks, skin on
2 cloves of garlic, crushed
1 tin lentils

Method
1. Start cooking Pearl Barley as per instructions (usually bring to boil in cold water, discard, rinse and start simmering with fresh cold water)
2. Brown off the sausages with the butter on the hob in a casserole dish
3. Add the garlic, onion and shallots and cook on a low heat until softened (You may need to remove the sausages if they get too brown!)
4. Add the potatoes and chopped peppers and make sure they're coated with the butter and sausage fat
5. Add the chopped tomatoes, lentils, chicken stock and return the sausages if removed earlier
6. Bring to the boil, reduce to a simmer for five minutes
7. Add the pearl barley (once drained)
8. Cook in oven at 180 degrees C for an hour without the lid on

Notes
Most people say that you should get really good sausages for this, but any will do really. The one exception to that is to NOT use "value" sausages. So, hit the middle ground, not really cheap sausages, but also don't worry about using "[Supermarket] Finest / Taste the Difference" level.

Based on a recipe I found on the web at some point, but now tweaked to my liking.

Stats
Serves: 2
Prep Time: 5 mins
Cooking Time: 25 minutes

Ingredients
2 pork loin steaks
1 tin chopped tomatos
1/2 red onion, sliced
1/2 red pepper, sliced
1tsp onion salt
5 fresh basil leaves, torn
1 large clove of garlic, chopped
1 tbsp Olive oil

Method
1. Heat the olive oil and garlic in a saucepan, add the meat and cook for a minute or two on either side until sealed
2. Turn the heat down, add the onion and peppers and allow to sweat slightly for 5 minutes
3. Add the chopped tomatoes, onion salt and basil leaves, stir it all up a bit and cover
4. Cook on a low heat so its just simmering for the remaining 15 minutes

It's really nice served with mustard mash that's only lightly flavoured with Dijon mustard, and broccoli and carrots.