Marmalady Porky Choppies:
Prep: 10 mins.
Cooking: 35 mins.
Rating: 2: Easy
What an idea. A friend told me about a simple and cheap way of making the humble piggy bits more interesting – put simply it was to slop marmalade over them before roasting. ‘Simple & tasty’ he told me. It was, and it was. I tried it, I liked it, I can tell you.
Be prepared for a long and complicated recipe – NOT.
For two people, find:
- 2 ‘value’ pork chops
- 2 teaspoons of orange marmalade – 1 for each porky bit
- Splash of light soy sauce, to just offset the intense sweetness of the marmalade
- A tiny bit of hot water for the sauce, and a tiny bit more to provide the steam for the oven dish
- Pop the porky choppies into a lightly oiled (to discourage sticking) oven dish.
- Mix the marmalade and the soy sauce (light soy is better than dark) in a mug, add a splash of the boiling water to aid mixing and to liquefy the mixture just an itsy-bitsy-tiny-bit, then spoon it onto the chops, trying to keep it on the chops and not all over the oven dish.
- Splash a little boiling water into the oven dish, to aid steaming.
- Pop foil over the dish and chuck into a pre-heated oven at around gas mk 4 for about 20 minutes, then take the foil away, turn up to gas mk 6 and give them another 15 minutes to brown.
- Take the porky bits out and put onto the plates, spooning the juices over the pork.
- Serve with new spuds, sweetcorn and a smile – and anything else you want.