- 2 pork loin chops, bone-in
- 2 large handfuls of gooseberries
- 2 tbsp honey
- 1 tbsp finely chopped or grated ginger
- 1 tbsp red wine or cider vinegar (balsamic will also do)
Prep: 10 mins | Cook: 15 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Pierce your chops all over with a fork to help tenderise them. Dust with ground pepper (hold off on the salt, adding it too soon draws out the moisture).
2. Get a large frying pan hot. Add a gloss of oil or butter. Press your chops into the pan. Cook till nicely coloured on each side. Place your chops on a baking tray (or leave them in the frying pan if it is ovenproof) and bake in the preheated oven for 15 mins.
3. Top and tail the gooseberries. Add them to a pan set on a medium heat. Add 2-3 tbsp of water and cook till the gooseberries soften and release their juices.
4. Swirl 1 tbsp of the honey and half the ginger into the gooseberries. Stir in the vinegar, little by little, tasting as you go. Add just enough to give the sauce a sweet and sour tang.
5. When your chops are cooked through, gloss with the remaining honey. Scatter the remaining ginger over, along with a good pinch of sea salt.
6. Pop your chops on plates. Spoon over the gooseberry sauce. Serve with your chocie of sides.Pop your chops on plates. Spoon over the gooseberry sauce. Serve with your chocie of sides.
7. Take It To The Barbecue
Fancy cooking your chops on the barbecue instead? Grill on both sides till nicely coloured, as above, then wrap in a foil parcel with the gooseberries, honey, vinegar and ginger. Seal. Cook for 15 mins on the barbecue, or till the chops are cooked through and the gooseberries are deliciously saucy.