I wrote about this impressive new title from Annabel Lanbeing earlier in the week and last night I had the chance to make one of the featured dishes which the publishers have kindly agreed to let me reproduce here. It went down a treat by the way with a request that I make it again soon.I served it with roast baby potatoes, roast pumpkin and broccoli. And we drank an elegant and full-bodied Vidal Reserve Series 2013 Hawkes Bay Chardonnay which proved an excellent match..
Annabel Langbein’s Glazed Pork Chops
Who would have imagined that marmalade would be such a good base for an
Asian-style sauce? This sweet-and-sour glaze can be made in advance and is a useful recipe to add to your collection – it’s great with any pork cut and also with duck.
Prep time 10 mins
Cook time 1 hour
• 4 pork chops
• ½ cup water
• ¼ cup Golden Marmalade or other marmalade
• ¼ cup soy sauce
• 2 tbsp cornflour
• 2 spring onions, thinly sliced
• 2 cloves garlic, crushed
• 1 tsp finely grated orange zest
• 2 tbsp orange juice
• 1 tbsp honey
• a pinch of chilli flakes (optional)
• 1 tbsp neutral oil
Preheat oven to 160˚C fanbake and line a roasting dish with baking paper for easy clean-up. Arrange chops in a single layer in prepared dish.
To make Marmalade Glaze, mix together marmalade, soy sauce, cornflour, spring onions, garlic, orange zest and juice, honey, chilli and oil.
Pour glaze over the chops to coat evenly. Cover and bake for 30 minutes, then uncover, add ½ cup water and return to oven until cooked through, golden and lightly caramelised on top (about another 30 minutes). Serve hot.
This recipe is extracted from Annabel’s new book Annabel Langbein The Free Range Cook: Through the Seasons (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com