How to cook pork loin chops in cider & kumquat
This pork loin chops is melts like jelly.The richness of the pork is balanced with a lovely homemade kumquat preserve and reduced in dry cider. Try it for yourself.
Gather 2 medium potatoes. Peel it. Wash it and roughly chop it
Add peel garlic. Rosemary, salt and oil to the potato. Place it on a tray. Preheat oven to 180 deg C.
Add salt and pepper to the pork chops. Mix well.
Heat pan. Add oil and brown the chops both sides.
This is ready. Remove from pan.
Fry onion till lightly brown.
Add chopped fresh sage
Add kumquat preserve or marmalade.
Use a dry cider. I am using a Barossa Valley Apple Cider.
Mix it well
Add the pork chops and cook for 8 minutes
Add Worcestershire sauce
Switch off flame and remove the contents into a pan suitable for oven
Seal the pan with aluminum foil
Place the potato and pork in the oven. Bake potato for 25 minutes until cooked. Leave the pork in for 45 minutes. I tend to flip the pork once at 25 minutes time when I remove the potatoes.
This is the potatoes done
This is the pork done
Place the potato on the plate. Discard the rosemary. Arrange a pork loin chop and drizzle some of the beautiful cider and pork sauce around the pork.
Enjoy this with a chilled cider
- 2.0 Pork loin chops (with a good amount of condition)
- 150.0ml Dry Cider
- 1.0 Onion diced
- 2.0Tbsp Kumquat preserve or marmalade
- 1.0Tbsp Worcestershire sauce
- 1.0Tbsp Chopped sage
- 1.0Tbsp Vegetable oil
- 1.0Tbsp Rosemary
- 2.0 Potato
- 1.0 Garlic
- 2.0tsp Honey
- Salt & pepper to taste