Serves 2
Ingredients:
· Knob of butter
· 2 pork loin chops
· Salt and pepper
· Medium glass of white wine
· 3 tbs Gooseberry and Thyme jelly
· Optional – 3 tbs double cream, finely chopped fresh thyme
Method:
· Pre-heat the oven to 100°C and warm two plates
· Melt the butter in a frying pan
· Season the pork on both sides with salt and pepper
· Fry the chops in the butter on a high heat to brown both sides
· Remove the chops from the pan onto the warmed plates and place in the oven to keep warm
· Deglaze the frying pan with the glass of white wine, boil vigorously and reduce the liquid by 1/2
· Add the gooseberry and thyme jelly, stir in and reduce the liquid by a further 2/3rds
· Drizzle the jus over the chops and sprinkle with a pinch of finely chopped fresh thyme if desired
Serve with seasonal vegetables
Variation – stir in the double cream to the reduced liquid just before serving for a creamier sauce.
