This tasty recipe uses the ubiquitous boneless pork loin chop. It's quick and tasty. A note for all you raisin-haters out there--this recipe totally transforms the raisins into something you'll want to eat. Our conversation at the table:
Me: You wouldn't even know there are raisins in this.
Paul: There are raisins in this?
2 tablespoons butter
1 medium onion, finely chopped
4 4-ounce boneless pork tenderloin chops
1 cup chicken stock
Zest and juice of 1 lemon
2 1/2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/3 cup golden raisins
1 tablespoon cornstarch (mixed with a bit of water to make a liquid)
6 scallions, trimmed and sliced
Place a large skillet over medium-high heat and add the butter. When the butter has melted, add the onion and cook for 5 minutes. If the onion starts to brown, turn down the heat.
Next, season the pork chops and sear them for a couple of minutes on each side. Add in the stock, lemon zest and juice, brown sugar, Worcestershire sauce and raisins. Bring to the boil and then simmer, partially covered, for 15 minutes.
Remove the lid, stir in the cornstarch mixture and the scallions. Bring back to a boil and cook another 5 minutes. Serve the raisin/onion mixture on top of the pork chops.
Adapted from Favourite Dorset Recipes.
Goes really well with:
Lemon Butter Green Beans
2 lbs green beans, trimmed and washed
4 tablespoons butter
lemon juice (around 2 teaspoons or so)
1 tablespoon minced parsley
Steam the green beans for 5 minutes and drain.
In a large saucepan, melt the butter over low heat, season with salt and pepper and stir in the lemon juice. Add the green beans and parsley and stir to combine.
Adapted from Mastering the Art of French Cooking.
I finished Paul's birthday present last month. The pattern is "St. Enda" from Alice Starmore's Aran Knitting. Thought you might like to see it.
*You can find out more than you ever wanted to know about enclosure by consulting G.R. Elton's England under the Tudors or Barry Coward's The Stuart Age. (See? I'm using my university education.)