Pork Chops with Plum & Turmeric Sauce
Clock Image
Prep: 15 mins
Cook: 40 mins
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.
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865 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g tin of green lentils
  • A head of fennel
  • 1 marrow
  • 1 lime
  • 2 bone-in pork chops
  • A 400g punnet of plums
  • 1 tsp turmeric
  • 1 tbsp honey
From your kitchen
  • 1 tbsp + 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 5 tbsp cold water
You'll need
  • A couple of baking trays
  • Frying pan
  • Foil
  • Pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6.

  • 2.

    Trim the fennel and cut into thick slices. Halve the marrow, scoop out the seeds and cut 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.

  • Tip

    Get the glow
    Bright yellow turmeric adds a golden gloss to curries, soups and salad dressings. Don't be tempted to add too much, as it can start to taste bitter. Try adding a pinch of your leftover turmeric to potatoes before roasting them.

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