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Garlic Pork Chops with Carrots and Seed Brittle
Garlic Pork Chops with Carrots and Seed Brittle

#JustDelicious Pork Chops are pan-fried in olive oil with garlic until cooked, then covered with coconut cream and left to reduce into a tasty gravy. Serve alongside sweet roasted carrots on double thick Greek yoghurt, homemade sweet seed brittle and steamed couscous topped with coconut and garlic gravy.

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves: 4

Ingredients:

 

Coconut and Garlic Pork Chops

 

4

Eskort Pork Chops

30 ml

olive oil

5 ml

salt;

10 ml

black pepper

4 cloves

garlic, thinly sliced

250 ml

coconut cream

Sweet Roasted Carrot

 

500 g

carrots, thinly sliced lengthways

60 ml

olive oil

15 ml

paprika

5 ml

black pepper

10 ml

ginger powder

80 ml

castor sugar

small bunch

fresh thyme

30 ml

butter

Couscous

 

500 ml

couscous

5 ml

coarse salt

15 ml

olive oil

1 L

boiling water

500 ml

double thick Greek yogurt

 

125 ml

glucose

45 ml

brown sugar

250 ml

white sugar

125 ml

water

10 ml

vanilla

15 ml

butter

5 ml

bicarbonate of soda

60 ml

pumpkin seeds

60 ml

poppy seeds

60 ml

sunflower seeds

15 ml

coarse salt

Method:

Pork Chops

  • Drizzle and rub the pork chops with olive oil and season with salt and pepper.

  • Heat a large frying pan over a high heat.

  • Place the pork chops and garlic into the frying pan and cook for 8 minutes on each side.

  • Add the coconut cream and reduce the heat of the pan.

  • Cover with a lid and simmer for 5 minutes.

Seed Brittle:

  • Place a sheet of baking paper onto a cold working surface and spread the seeds.

  • In a medium saucepan, combine the sugar, glucose and water over a medium heat.

  • Stir constantly until sugar dissolves and the mixture starts to boil.

  • Increase the heat to high and cook without stirring until the mixture is amber in colour.

  • Add the vanilla, bicarb and butter, stir well to incorporate everything.

  • Pour the mixture over the seeds and spread with a spatula.

  • Season with salt and set aside for two or three minutes to cool and harden.

Sweet Roasted Carrots:

  • Preheat the oven to 190°C.

  • In a mixing bowl combine the olive oil, paprika, pepper, ginger, caster sugar, thyme and butter and set aside.

  • Place the carrots on a baking tray lined with baking paper and brush with sugar mixture.

  • Bake in the preheated oven for 10 - 15 minutes.

Couscous:

  • In a large mixing bowl add couscous, salt and olive oil and mix well.

  • Add boiling water and cover with glad wrap.

  • Set the couscous aside and allow to steam and absorb the water.

Serve:

  • Serve the carrots on the Greek yogurt.

  • Pour the pan sauces from the pork over the couscous and serve with the pork chops, sweet roasted carrots and seed brittle.

 
Recipe Meal Type: - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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