Pork neck chops with ginger biscuits

by October 9, 2016 0 comment
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From ONE Pot Pan Tray by Mari-Louis Guy & Callie Maritz

Original recipe by Theresa de Vries. Not only our First Lady of Pastry, but clearly also a deft hand with meat dishes.

(Serves 4–6)

1 Tbsp (15 ml) flour

salt and pepper

1 kg pork neck chops

2 onions, chopped

3 rashers bacon, chopped

olive oil

1 cup (250 ml) water ( or stock)

1 bay leaf

¾ cup (190 ml) peach or mango chutney

1 clove garlic, minced

150 g yellow sultanas

4 peppercorns, cracked

2 sweet potatoes, sliced

1 bottle (130 g) cocktail onions, drained

8 ginger biscuits, crumbled

  1. Season the flour with salt and pepper, then dust the pork with this. Shake off any excess.
  2. Place the chops, onions and bacon in a large casserole set over moderate heat. Drizzle with olive oil. Fry, turning the chops every so often until browned all over, about 10 minutes.
  3. Add the water, bay leaf, chutney, garlic, sultanas and peppercorns.
  4. Simmer, covered over low heat for 30 minutes. Add the sweet potatoes and simmer for a further 30 minutes or until the meat and sweet potatoes are very tender. Check regularly if there is enough liquid in the pot.
  5. Add the cocktail onions and ginger biscuits, then mix through.
  6. Cook for another 15 minutes, then serve.
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