A blend of sweetness and tartness added to a tomato base makes a very tasty sauce for this pork dish. It is easy to prepare and is cooked in one pan. Just add sautéed courgettes.
- Preparation time: About 30 minutes
- Cooking time: 30 minutes
- 4 boneless pork chops or tenderloin cut into four portions
- 2 tbsp oil
- 1 onion peeled and chopped
- 450 g/l lb baby potatoes
- 2 tbsp dark muscovado/soft dark brown sugar
- 2 tbsp redcurrant jelly
- 2 tbsp red wine vinegar
- 300 ml/10 fl oz passata* 1¼ cups
- sprigs of thyme optional
- *As an alternative to passata chopped/diced tomatoes can be used
- To serve
- Accompany with sautéed courgettes/zucchini
- You will also need a large deep-sided frying pan/skillet with lid.
- Place the potatoes in a pan of boiling, salted water and simmer for 5 minutes to par-boil. Drain well.
- Now put 1 tablespoon of oil in the frying pan/skillet over a medium heat. Add the pork and brown for 2–3 minutes on each side. Transfer to a plate and set aside.
- Turn the heat down to low and add the onions. Cook for about 5 minutes. They just need to be softened, not browned. Transfer to the plate with the pork.
- Now increase the heat to medium and add the remaining oil to the pan. Tip in the potatoes.Toss to coat and cook for 3 minutes.
- Reduce the heat and stir in the sugar, jelly, vinegar, and passata.
- Add the pork, onions, and a few sprigs of thyme, if using.
- Cover the pan and simmer for 25–30 minutes, until the potatoes are cooked through.
- For courgettes/zucchini
- Cut into rounds and toss in a little virgin oil. Sauté for about 3 minutes turning frequently.