Pork Chops with Plum & Turmeric Sauce

Cooking time
Serves2 people

Your pork has a sweet tooth. Like all dessert lovers, pork adores something sweet. Instead of the usual apple, we've sprung for a mildly-spiced plum sauce to make this very special.

Ingredients

  • 400g tin of green lentils
  • A head of fennel
  • 2 courgettes
  • 1 lime
  • 2 bone-in pork chops
  • 400g plums
  • 1 tsp turmeric
  • 1 tbsp honey
  • 1 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 5 tbsp cold water

Prep: 15 mins | Cook: 40 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6.
2. Trim the fennel and cut into thick slices. Cut the courgette into rough chunks. Arrange the veg on a baking tray. Zest the lime and sprinkle over. Toss with 1 tbsp oil and a pinch of seasoning. Roast in the oven for 25 mins.
3. Set a heavy frying pan over a high heat. Rub the chops with salt and pepper and 1 tsp oil. Fry for 1-2 mins on each side.
4. Transfer the chops onto a baking tray. Slide into the oven for 12-15 mins, or till cooked through. Pop them on a plate. Loosely cover with foil to rest.
5. Halve the plums and scoop out the stones. Tip them into the frying pan and add 1 tsp turmeric and 1 tbsp honey. Cook for 1-2 mins over a medium heat till the plums start to caramelise. Add 4 tbsp water and simmer for 5 mins till it forms a sauce.
6. Drain and rinse the lentils, then tip into a pan. Squeeze the lime juice onto the lentils, and pour over any resting juices from the chops. Add 1 tbsp cold water and place on a medium heat. Heat the lentils, stirring carefully for 5 mins.
7. Spoon some of the lentils onto each plate and top with a pork chop. Drizzle over a generous amount of the sticky plum sauce and serve with the roasted veg.
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