Delicious pork steaks recipe: baked with wild plum jelly and blackcurrantsPosted by Fiona Nevile in Pork Ham Bacon Sausages, Sauces Gravy Dressings | 6 comments
However careful I am about constructing my fruit cages a hungry bird or twenty always seems to crack the code and get in. One year one of our fruit cages was constructed with high security in mind – nothing apart from me could get in or out and it was such a struggle to access that I cursed the plan all Summer. It seemed to work initially and then deteriorated fast.
A family of wrens had built a teeny nest in the climbing roses at the back of the cage. I didn’t notice them during the construction process and only realised that they were the mystery thieves during the Autumn clear up!
Despite the early promise of a good crop of red currants this year, the bushes were picked bare and just a few handfuls of white and black currants are left. We decided to eke out the fruit by freezing it in handfuls and trying the fruit in different dishes rather than making jelly or jam. This is, after all, organic fruit that has managed to survive and ripen against the odds. Our new pork dish was the first of our experiments to get the best results from our precious fruit.
This dish was unbelievably good. The sharpness of the blackcurrants cut through the sweetness of the jelly. So, in the end, the fruit thieves of 2010 did us a great favour and now we will always freeze some fruit to use in different dishes in the future rather than turning the whole lot into jelly or jam.
Versions of this dish could be made with duck, goose, lamb or pork and any type of fruit jelly – homemade is best. Also we reckon that it would be great with all tart fruit – rhubarb, gooseberries, apricots and even raspberries.
Delicious pork steaks baked with wild plum jelly and blackcurrants
2 pork chops approx 400g – 500 g (we splashed out on free range because the flavour is so much better but normal supermarket chops would be fine)
3 tbsp wild plum jelly
1 tbsp olive oil
50g ripe blackcurrants
Quarter tsp dried tarragon
Mix the plum jelly, olive oil and tarragon together to make a paste.
Spread this in a baking dish, approximately to the same area as the two chops will occupy side by side. Don’t spread it over the entire baking dish as the uncovered area will burn.
Sprinkle the blackcurrants over the paste and lay the chops on top.
Cook uncovered for 20 minutes at 200 c (180 fan / halogen oven) or until the fat of the chops has turned golden and the chops have a tasty browned appearance.
Turn the chops. Cover with foil and cook for another 30 minutes.
Serve with the blackcurrants and juices as a sauce.
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