Marmalady Porky Choppies:

Marmalady Porky Choppies:

Prep:           10 mins.

Cooking:      35 mins.

Course:        Main

Serves:        2

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

Method:

  • 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.

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