Spicy Braised Lamb Chops

This one of the best ‘dry’ meat curries. 

Prepared with succulent strips of cabbage, 

the lamb chops are served dressed in a rich array of spices. 

This is a dish you will be proud to serve your friends.

Ingredients:

500g lamb chops

2,5ml salt

5ml Red Freezer Masala

5ml turmeric

5ml oil

45ml oil

½ onion finely chopped

2 large potatoes, peeled and chopped into large chunks

300ml water

½ tomato finely chopped

1/8 head of cabbage, shredded (100g)

Pan Spices:

2 cardamom pods

3-4 whole cloves

5-6 pieces Indian cinnamon

To Garnish:

2.5ml garam masala

30ml finely chopped fresh coriander

Method:

Put the chops in a bowl, sprinkle with 2.5ml salt and add sufficient water to cover them; soak for 2-3 minutes. Drin, rinse and drain again. Open each chop by slicing from one bone end into the main part of the meat, creating a flap. Score the meat in several places.

Make a paste of 2.5ml salt, Red Freezer Masala, turmeric and 5ml oil. Rub this paste thoroughly into the meat. Heat 45ml oil in a wide pot on medium heat. When hot, add the cardamom, cloves and cinnamon; stir and allow to sizzle for about 30 seconds. Add the onion and braise for 3-5 minutes until golden brown, stirring occasionally.

Reduce the heat and add the lamb chops. Brown the chops on all sides for about 5 minutes, then cover and braise for about 20 minutes, allowing the meat juices to reduce to a thick brown gravy, turning the chops once during cooking.

Add the potatoes and 250ml water, stir and simmer for 20 minutes, stirring carefully every 5 minutes. Add water, about 50ml at a time, if necessary to prevent scorching.

Sprinkle the tomato over the lamb, followed by the shredded cabbage. Add about 50ml water, cover and simmer for 5 minutes until the tomatoes melt into the dish and the cabbage wilts.

Turn the chops and potatoes. Garnish with garam masala and coriander and continue to cook undisturbed until all the excess water has steamed off. The dish should be very moist, but with very little or no gravy.

Serve warm with rice.

Serves 4

Parmesan Baked Pork Chops

Ingredients:
4 boneless pork chops, 1/2 " thick
15ml olive oil
250ml grated Parmesan cheese
250ml dried bread crumbs
5ml freshly ground black pepper
5ml garlic powder

Method:
Preheat the oven to 180˚C.

On a plate combine the last 4 ingredients. 

Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. 

Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 180˚C.

Crunchy Honey Garlic Pork Chops

Ingredients:

6 to 9 pork chops, not too thick

2 eggs

60ml water

500ml flour

5ml salt and pepper

5ml garlic powder

Sunflower oil for frying

For the Glaze

375ml honey

125ml brown sugar

2.5ml ground ginger

1.25ml cayenne pepper

125ml light soy sauce

15ml garlic, chopped

30g butter

Method:

Whisk the eggs and 60ml water in a shallow dish.

Mix the flour, salt, pepper and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg, then back over into the flour mixture again. This is what puts the extra crispy coating on the chops.

Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.

Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9x13 inch baking dish.

Sauté the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.

Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.

Place uncovered in a preheated 180˚C oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Pork Chops with Apple and Parsnip Sauce

Ingredients:
1 Pork chop per person
50ml butter
1 Bramley or Granny Smith cooking apple, peeled and cubed
1 large parsnip, peeled and cubed
1 shallot, finely chopped
100ml white wine
30ml Dijon mustard
sea salt and freshly ground black pepper to season
5ml chicken stock powder
30-45ml honey
100ml double cream
Fresh chopped parsley to garnish.

Method:
Cook the chops on a hot griddle pan shortly before the sauce is ready.

To Make The Sauce:
Melt the butter in a saucepan and add the apple, parsnip and shallot. Saute together for a few minutes before adding the wine and mustard.
Add seasoning and chicken stock powder and bring to the boil.
Simmer until the apple and parsnip are breaking down and the wine has reduced.
With a hand blender, blitz the mixture to a puree, then fold in the honey and cream. Check the seasoning.
Warm through and serve the sauce over the chops, garnished with fresh chopped parsley.

Tangy Cranberry Pork Chops

Even though cranberries are traditionally connected with turkey,

I have used them with pork, a meat they go very well with.

these are great done on the braai or barbecue.

Serve with baked potatoes filled with butter or salad cream and a green leaf salad.

Ingredients:
6 large pork chops
Sea Salt and freshly ground Black Pepper to season

For the Marinade:
4 garlic cloves, finely chopped
30ml chopped fresh marjoram
30ml vegetable oil
zest of 2 oranges
2ml ground black pepper
6 bay leaves, each torn in half.

Method:
Place on a cutting board and, with a sharp knife, cut through the fat about 2cm apart. This is to stop the chops from curling at the edges during the grilling process and allow for more even cooking.
For the Marinade:
Mix the marinade ingredients together in a large bowl , leaving out the bay leaves.
Place the chops in the bowl one at a time and rub the marinade over both sides of the chops. Place a torn bay leaf on each chop, pack into a plastic bag and leave in the fridge over night, or for at least 3 hours.
Give the chops enough time out of the fridge to loose the chill and season well with sea salt and freshly ground black pepper before grilling.
Preheat the grill to a medium-high or "sizzling" temperature.
Grill the chops for 2 minutes on each side to seal the meat.
Spread the chops with "Cranberry and Orange Sauce" and return to the grill under a reduced heat for 5-7 minutes.
Repeat this grilling of the other side of the chops.
Transfer the chops to a warmed serving tray and allow to rest for 4-5 minutes, covered with vented foil before serving with more Cranberry and Orange Sauce.

Cranberry and Orange Sauce
Ingredients:
250g cranberries
100g white sugar
200ml orange juice
2ml freshly ground black pepper
1 bay leaf

Method:
Combine the ingredients in a pan and bring to the boil.
Simmer gently for 20-25 minutes.
After about 15 minutes the berries will begin to soften. Help them to break down by crushing them with the back of a wooden spoon.
Pour into a sterilised jar.
Allow to cool and keep in the fridge until required. It will keep for a few weeks.