Pork chops and apricots
Photo by Tamara West
Dead easy and super-flavourful. Ask your butcher to cut thick chops (bone in) from the pork shoulder. They are full of good connective tissue, allowing them to cook lower for longer, resulting in a juicy and super tender roast.
- Pour boiling water on to dried apricots, cover and leave to soak until soft. Peel and coarsely chop the apple and fennel bulb.
- Add to a large roasting dish with the lemon zest, fresh thyme, and bay leaves. You can also add garlic cloves, if you’re feeling frisky! Toss all together with the drained apricots in a baking dish.
- Liberally season pork shoulder chops with sea salt and pepper. Sear them quickly in a very hot grill pan, to colour both sides.
- Nestle chops on top of the veges and pour over Gingerella (or ginger ale). Use a little of the Gingerella to deglaze the hot pan first!
- Place in a 170C oven and roast for 3-4 hours, basting frequently, until the liquid has all but evaporated and the chops are tender. Turn them over at halftime.
- Slice and portion meat to serve, smothered in the apricot sauce.