PORK CHOP WITH GLAZED QUINCES AND SAGE
Ingredients
4 pork chops (good quality)
4 sprigs fresh sage
1 lemon
2 quinces, stewed
150 ml chicken stock
Salt and freshly ground black pepper
25 butter, diced
2 whole quince, washed and cut into wedges or diced (core removed)
200-300g sugar ( to taste)
1 cup water
Cook the quince with the sugar, water and a couple of sage stalks over medium heat until tender.
4 sprigs fresh sage
1 lemon
2 quinces, stewed
150 ml chicken stock
Salt and freshly ground black pepper
25 butter, diced
2 whole quince, washed and cut into wedges or diced (core removed)
200-300g sugar ( to taste)
1 cup water
Cook the quince with the sugar, water and a couple of sage stalks over medium heat until tender.
Method
Preheat a heavy based fry pan to hot.
Drizzle a little oil over the pork chops, season well with salt and pepper, rub it into the meat on both sides.
Cook all four chops together. Keep the temperature up on high as you are wanting to get a crisp, golden caramel exterior of your chop. Turn it over after 3 – 4 minutes (depending on size). Add the sage leaves and let get fragrant and crispy. Cook for 1 minute, then add the cooked quince and a little liquid, add enough stock to loosen the sauce and to lift off any sediment (flavour) from the bottom. Remove the pork chops and keep warm. Let the sauce bubble away vigorously, taste it and adjust the seasoning - it may or may not need a little lemon juice. Remove from the heat and whisk in the cold butter. Whisk until emulsified and glossy.
Serve the pork chop on some wilted spinach, with the glazed quinces and all that delicious sauce drizzled over the chops.
Drizzle a little oil over the pork chops, season well with salt and pepper, rub it into the meat on both sides.
Cook all four chops together. Keep the temperature up on high as you are wanting to get a crisp, golden caramel exterior of your chop. Turn it over after 3 – 4 minutes (depending on size). Add the sage leaves and let get fragrant and crispy. Cook for 1 minute, then add the cooked quince and a little liquid, add enough stock to loosen the sauce and to lift off any sediment (flavour) from the bottom. Remove the pork chops and keep warm. Let the sauce bubble away vigorously, taste it and adjust the seasoning - it may or may not need a little lemon juice. Remove from the heat and whisk in the cold butter. Whisk until emulsified and glossy.
Serve the pork chop on some wilted spinach, with the glazed quinces and all that delicious sauce drizzled over the chops.
Comments
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