Jamie Magazine
By Paul Dring
Pork chops with quick cherry chutney
35 mins
Not Too Tricky
serves 4
About the recipe
This would also be good with roast pork belly, as the acidity of the sauce is a good foil for the fattiness of the meat. Try serving this dish with roasted fennel and buttery new potatoes.
Recipe From
Ingredients
1 fennel bulb
1 onion
1 knob of unsalted butter
olive oil
½ teaspoon fennel seeds
1 star anise
400g cherries
2 tablespoons balsamic vinegar
250ml red wine
4 higher-welfare pork chops
Method
- For the chutney, trim and roughly chop the fennel and peel and slice the onion. Add the butter and a lug of oil to a pan on a medium heat and throw in the fennel, fennel seeds, onion and star anise. Cook until the vegetables have softened but not browned. Meanwhile, destone the cherries.
- Add the cherries and vinegar and cook for 30 seconds or so, stirring to combine. Add the wine and bring to the boil. Cook to reduce the wine, stirring, until it has attained a chutney-like consistency. Season with a pinch of sea salt and black pepper. Remove star anise before serving.
- Meanwhile, put a frying pan on a high heat. Season the chops and brush them with oil. Fry for 3 to 4 minutes each side, or until done. Serve with the cherry chutney.
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