Apple and sultana pork chops

  • 3 red apples, peeled, cored and sliced
  • 170g sultanas
  • 115g brown sugar
  • 8 centre-cut pork chops
  • 175g unsalted butter
  • 180ml demi-glace (if unavailable, substitute a good chicken stock)
  • Water
  • Salt
  • Cornmeal
  • Vegetable oil, for deep frying
1) Combine the sliced apples, sultanas and brown sugar and leave to marinate for a few hours.

2) In a hot pan, slowly cook the pork chops until fully cooked. While the chops are cooking prepare the sauce.

3) Melt the unsalted butter in a second pan, mix in the apple, sultana and sugar mixture, add the demi-glace and saute until the apples are soft.

4) Remove 3 slices of apple for each serving and dip in water, sprinkle with salt, and then coat in cornmeal. Deep-fry the apple slices and place on each plate for garnish.

5) Add two chops to each plate, add some of the sauce and serve with either sauteed fresh spinach or tropical rice and black beans.

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