Slow Cooker Pork Fillets

Slow Cooker Pork Fillets

Ingredients:
about 500g Pork Fillets
60ml low sodium soy sauce
15ml English Mustard
30-45ml maple syrup
30ml olive oil
30ml chopped dried onions
7.5ml Garlic Salt or Powder

Method:
Mix ingredients above. Pour over the Pork Fillets in the crock pot and cook on low for 6 hours.

From Slow-Cooker Recipes 

Roast Pork Belly with Apple Cream Sauce

This roast belly of pork with its crispy crackling is utterly delicious when served with the perfect accompaniment – apple cream sauce!

Ingredients:

15 ml Dijon mustard
200ml Water
1 KNORR Chicken Stock Pot
30 ml Apple juice
1 Red apple, peeled, cored and finely diced
½ Red onion, finely chopped
10 ml Margarine
900 g Rolled pork belly
15 ml Olive oil
15 ml Robertsosn Atlantic Sea Salt
5 ml Robertsons Thyme
80ml Cream
5 ml Cornflour

Method:

Preheat oven to 180°C.

Combine thyme, sea salt and olive oil in a bowl.

Dry the skin of the pork belly well with paper towel. Using a sharp knife make criss-cross incisions along the skin of the pork belly without cutting into the meat. Rub the olive oil mixture over the pork belly and place into a roasting tray.

Roast in a preheated oven at 180°C for 2-2 ½ hours or until the juices run clear then remove from the oven and allow to rest before slicing.

In the meantime melt the margarine in a pan and gently fry the red onion until soft then add the diced apple and fry for 2 minutes. Add the apple juice and then allow to KNORR Chicken Stock Pot to melt in the pan before adding the water and cream. Simmer for 5 minutes then stir in the Dijon mustard.

Mix the cornstarch with a little water to form a smooth paste and then stir this into the sauce and allow to simmer for a further 5 minutes.

Serve sliced pork belly drizzled with apple cream sauce and roasted potatoes.

Creamy Mustard Pork with Apples

This one pot wonder is so easy to make and it tastes fantastic! All you have to do is prep a few ingredients, chuck it all in a baking pan and bake for 40 minutes. EASY! 

It’s a comforting winter dish, 

which would be great with nectarines or peaches instead of the apple.

Serve it with mash potatoes, cooked veggies 

or any side dish like polenta, rice or even pasta also work well.

Ingredients:
4 x pork chops
2 x apples (cored and sliced)
2-3 garlic cloves (roughly chopped)
1tsp dried sage leaves
15ml whole grain mustard
30ml water
30ml olive oil
200mls cream

Method:
Preheat the oven to 180˚C.

Place the pork chops in a large baking pan, scatter around the apples, garlic, and sage.

Mix the mustard with the water then pour it mainly over the chops. Lightly dress everything with the olive oil and bake for 30mins.

Lastly pour the cream over everything in the pan, and return it to the oven to cook for another 10mins.

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.

Braaied Spice Rubbed Pork Fillets with Chilli Peach Braai Sauce

It might be winter here now, but we never put our Weber away; it's used all year round. 

Pork fillet is a wonderful cut of pork to cook on the braai, especially done with a great sauce or spicy rub. 

The rub used for this grilled pork fillet is not a dry rub, but a paste in texture. It's robust in its combination of flavours, and goes well with a braai sauce such as a chilli-peach sauce with a sweet and spicy bite. 

Ingredients:
2 pork fillets

For the rub paste :
2.5ml chilli powder

2.5m mustard powder

2.5ml paprika

2.5ml cocoa powder
5ml salt

5ml onion powder
7.5ml garlic powder
5ml oregano

5ml chopped dried chillies
5-10ml lime or lemon juice
10ml olive oil
15ml brown sugar
a few turns of black pepper

Method:

Place all of the rub ingredients into a small mixing bowl. Mix to form the paste.

Rub on all sides of the pork fillet, then cover with plastic wrap, and place into the refrigerator. Marinate the fillet in the rub for at least 4-6 hours or overnight.

Remove from the fridge around 20 minutes prior to grilling to allow the meat to warm to room temperature. Seer the fillet over the hot coals of a prepared braai fire for 2 minutes on all 4 sides. Continue to cook on the widest sides for 6-8 minutes depending on the thickness of your fillet. 

Adjust the cooking time based on how thick the fillets are that you're cooking. The fillets pictured were approximately 6-7cm at their thickest. The general recommendation is to cook whole pork [not mince] to an internal temperature of at least 63-64°C. 

Brush on the grilling sauce during the last few minutes of cooking to char slightly.

Rest loosely covered with aluminium foil for about 5 minutes before carving. Serve with chilli-peach braai sauce or your favourite sauce.

Yield: 6-8 servings

Chilli Peach Braai Sauce

Ingredients:
1 medium sweet onion, diced
60g butter
4 cloves garlic, peeled and diced
1 large peach, peeled and diced
1 x 410g tomato purée
325ml peach nectar
1 x 175g can tomato paste
180ml molasses
125ml apple cider vinegar
125ml brown sugar
30ml Dijon mustard
30ml honey
3 red chillies, roughly chopped
5ml white pepper
5ml sea salt
5ml ground cumin
2.5ml powdered pickling chilli mix
2.5ml cayenne pepper

2.5ml paprika
Sea salt and freshly ground black pepper

Method:
In a medium size stove top saucepan, heat the butter together with the onions over medium-high heat. Cook until the onions are translucent. Season with sea salt and freshly ground black pepper to taste. Next, add the garlic and diced peach. Continue to cook for another 2-3 minutes to cook the garlic.

Lower the heat and add the peach nectar, tomato purée, tomato paste, molasses, honey, Dijon mustard, red chillies, brown sugar and all of the spices and seasoning. Stir well and bring to a boil.

Lower the heat and simmer for 1 hour to allow the sauce to thicken and reduce.

Using a stick blender, purée until smooth. If you don't have a stick blender, puréeing the sauce can be done in a liquidiser.

Use immediately or store tightly covered in the refrigerator for up to 1 week. 

Yield: approximately 4 cups.

Jalapeno Ribs

These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. If you are pressed for time on the day you want to eat ribs, bake them ahead of time and prepare the sauce a day ahead and refrigerate them until required, then they can be grilled as described below until heated through and nicely glazed. These are great for the Braai or Barbecue. 

Ingredients for the Rub:
20ml brown sugar
5ml sea salt
5ml paprika
5ml pepper
1ml garlic powder

1.5 kg pork spareribs

Jalapeno Sauce:
300ml tomato purée
200ml chicken stock made with 2 stock cubes
150ml packed brown sugar
80ml lemon juice
60ml Worcestershire sauce
1 small onion, finely chopped
2 jalapeno peppers, seeded and finely chopped

Method:

In a small bowl, combine the ingredients for the rub and apply to both sides of the ribs, rubbing all over. Place the ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 220°C for 90-105 minutes or until tender.

Meanwhile, in a large saucepan, combine sauce ingredients and simmer, uncovered for 30-40 minutes or until the sauce has thickened.

Grill the ribs, uncivered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat the remaining sauce and serve with the ribs.

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.

Braaied Spareribs

For a long time I battled with spareribs on the braai, or even grilling them in the oven, for that matter. They were always either under-cooked, a definite no-no with pork, or the sauce was burned, making them bitter and unpleasant. Then I saw this way of doing them, I think on a TV programme and I couldn’t wait to try them. Making sticky spareribs like this just couldn’t be easier now I know how to get them juicy and delicious.

The ribs can be cooked the day before you need them if you are short of time on the day of feasting. The sauce can also be prepared ahead of time; for the sake of convenience I make up a jar of sauce a day or two before I need it and keep it ready in the fridge. I have seen some recipes that just mix everything together for the sauce, but this sauce definitely needs to be boiled to bring it together. It’s definitely a basting sauce, not a dipping sauce. If you boil the sauce for too long and it becomes thick and gloopy, simply add water, mix it and boil it up to blend again. The sauce should still be a little runny when cold.

Ingredients:

2 large racks of pork spareribs

For the sauce:

125ml brown sugar

60ml tomato sauce

60ml sherry

60ml sweet chilli sauce, more if you like it spicy

60ml olive oil

30ml soy sauce

30ml Worcestershire sauce

10ml chopped garlic

10ml Dijon mustard

1 chicken stock cube

Freshly ground black pepper to taste

Method:

Cut the spareribs into serving portions and steam them in a steamer for 45 minutes to an hour, depending on how tender you would like them. I have done them for only 20-25 minutes and they have been OK,  but just a little too chewy. I prefer them tender, almost falling off the bones.

Once the ribs are sufficiently steamed, wrap in aluminium foil and store in the fridge if you are not grilling them straight away.

To make the sauce:

In a medium saucepan, mix together the sauce ingredients and bring them to the boil over a medium heat. Reduce the heat and simmer for about 5 minutes, stirring continuously.

To Grill the Ribs:

Prepare you braai with charcoal at least 4 inches below the cooking grid. Allow the charcoal to burn until it is the required heat for cooking steak. Brush the cooking grid with sunflower oil before putting the ribs on. This helps to prevent them sticking to the grid. Place the ribs over the fire and baste them with sauce repeatedly as they cook. Turn each piece of ribs often so as to prevent the sauce from burning. Each time you turn, baste the top side of the meat. You will need to cook the ribs about 25-30 minutes before they are done.

To serve, cut down between each bone to separate them into holdable pieces. These are definitely for eating with the hands. Lay the ribs on a large platter, place it in the middle of the table and let everyone help themselves as they eat.

Clockwise from top right, Mealie bread, sweet and sour carrot salad,
Braaied Spareribs, Honey and Garlic Chicken wings,
Green salad, Braai roasted potatoes.

Tamarind Glazed Spare Ribs

Ingredients:

For the Dry Rub:

2 racks pork spare ribs, about 1Kg each

2.5ml fennel seeds

2.5ml cumin seeds

1 dried chilli

30ml brown sugar

30ml paprika

30ml sea salt

For the Glaze:

50ml sunflower or peanut oil

2.5ml coursely ground black pepper

125ml finely chopped shallots

30ml chopped garlic

30ml grated fresh ginger

60ml whiskey

125ml water

30ml tamarind paste

50ml soy sauce

30ml tomato sauce

Method:

The day before the ribs are required, line a baking sheet with some heavy duty aluminium foil and set a cooling rack on the sheet. Wash the rib racks and pat them dry thoroughly with kitchen towel. Place the ribs on the rack.

To make the dry rub:

Set a small skillet over medium heat. Add the fennel seeds, cumin seeds and chilli and dry roast the spices, shaking the pan often, until the seeds begin to darken and a fragrant aroma begins to be released. Pour the seeds  and chilli into a spice grinder and grind until fine. Put the ground spices in a bowl and add the brown sugar, paprika and 30ml salt and stir to combine, smoothing out any lumps in the sugar.

Sprinkle half the rub over the ribs and massage into the meat evenly. Flip the ribs over and massage the rest of the rub into the other side. Cover the ribs tightly with plastic wrap and marinate in the fridge over night.

To make the glaze:

In a medium saucepan over a medium- high heat, warm the oil until shimmering. Add the pepper and cook for 30 seconds. Add the shallots, garlic and ginger. Cook about 5 minutes until the shallots soften and begin to turn golden.

Remove from the heat and add the whiskey. Return to the heat and simmer until the whiskey has evaporated. Add 125ml water, the tamarind, soy sauce and tomato sauce. Stir together and reduce the heat until the mixture is simmering. Simmer about 10 minutes until thickened slightly. Set aside.

Whe you are ready to cook, preheat the oven to 180  C. Take the ribs from the fridge and leave at room temperature until the oven comes to heat. Remove the plastic wrap from the ribs. Roast the ribs for about 90 minutes until the meat is tender, rotating the pan halfway through to ensure even cooking.

Take the ribs from the oven and turn up the oven temperature to 220 C. Brush the ribs on both sides with the tamarind glaze and return them to the oven for about 10 minutes. Brush them with glaze one more time and serve. Be sure to have plenty of paper serviettes available fr sticky fingers!

Red-Braised Pork Ribs with Sticky Rice

These spicy, sticky ribs are tender and wickedly moreish.

You could use pork ribs, lamb ribs or beef flat ribs.

Ingredients:
For the red braised ribs:
1.5kg pork ribs

250m water
125m shaoxing rice wine
5ml salt
60ml dark soy sauce
3 star anise
1 cinnamon stick
4 garlic cloves, crushed
5 large slices of fresh ginger
2 spring onions, roughly chopped
pinch chilli flakes
2 pieces dried tangerine or lemon peel
100g Demerara sugar

For the rice:
400g glutinous rice, soaked overnight in 1.litres pints water

For the sweet shallots and peanuts:
60ml vegetable oil
2 banana shallots, finely sliced
3 garlic cloves, finely sliced
2 large red chillies, finely sliced
15ml caster sugar
2 spring onions , finely sliced
50ml crushed peanuts


Method:

Preheat the oven to 180C.

Cut the ribs into 2-3 pieces and place in a large, flameproof roasting tray.

Mix the remaining ingredients until well combined and pour over the ribs.

Place the tray over a medium heat and bring to the boil. Cover tightly with foil and place in the oven for 2 hours. Turn the ribs in their cooking liquor every 20 minutes.

Increase the oven temperature to 220C. Continue basting the ribs every 5-10 minutes or so, or until the sauce is well reduced.

Drain the rice, line the steamer with clean damp cheesecloth, spread the rice on the cheesecloth and cover lightly. Cook in the steamer for 15 minutes, or until tender.

Meanwhile heat the oil in a large heavy fry pan, add the shallots, garlic and a pinch of salt. Cook for 4-5 minutes, or until golden-brown. Add the chillies and the sugar and continue cooking until lightly caramelised.

Stir in the spring onions and drain through a sieve. Finally stir in the crushed peanuts.
Allow the ribs to cool slightly then serve with rice and the sweet shallots and peanuts.

Homemade Pork Sausages

'Bangers and Mash' is traditional British comfort food, but coming from South Africa, we have a different take on this family meal. These homemade sausages are ever so tasty and perfectly easy to make. Even better than the traditional pork sausage, they have no casings and can have the herbs and seasonings of your choice added to them. Instead of serving them with plain mash potato, we like to have 'Double Mash', 'Farmhouse Beans' (Boere Boontjies), and Apple Butter.

Ingredients:
450g fatty minced pork
breadcrumbs made from 2 slices of white bread - or 50/50
1 egg, whisked
1 clove garlic, peeled and chopped
1 small shallot, peeled and chopped
30ml fresh coriander leaves, chopped
celery salt and ground black pepper for seasoning
2-5ml chilli flakes, to taste
15-30ml soy sauce to taste
50ml olive oil for frying

Method:
Mix together all the ingredients, except the olive oil, seasoning well with celery salt, ground black pepper and as much chilli flakes as you enjoy. Fry a tiny bit of the mixture in a pan with a dash of olive oil to test the seasoning, adjusting to taste. Divide the mixture into 8-12 pieces and shape each into a sausage. Place on a baking tray or plate and set aside until ready to cook them. Chilling them for a couple of hours in the fridge helps to firm them up.

To cook the sausages, heat a frying pan on a low to medium heat. Add 50ml olive oil and gently fry the sausages for 12-15 minutes, until golden on all sides and cooked on all sides.

Serve with Double Mash, Farmhouse Beans and Apple Butter.

Double Meatloaf

Meat loaf was always a regular weeknight meal in our house when I was growing up, so I made it a regular for my own little family as well. It makes a marvellous and economical meal to satisfy not only the children, but the hungry man of the house as well on his return from a hard days graft. The addition of cheese may appear odd, but believe me, it makes all the difference. You can use any strong cheese, but I find Parmesan has such a wonderful flavour.

.

Ingredients:

2 slices of white bread

250g beef mince

4 pork sausages, skins removed

1 large red onion, chopped

50ml tomato sauce or ketchup

1 egg

5ml Dijon mustard

15ml Worcestershire sauce

70g Parmesan cheese, grated

5ml dried oregano

15ml fresh parsley, chopped

15ml milk

Sea salt and freshly ground black pepper to season

Method:

Preheat the oven to 180C.

Place the bread in a food processor and pulse to crumbs.

Place the remaining ingredients into a large bowl. Knead and massage together to blend. Mix in the breadcrumbs and continue to knead until the mixture pulls away from the sides of the bowl and forms a ball. Flatten the ball into a round oven proof dish and bake for 50-60 minutes.

Insert a skewer into the centre of the loaf to test if the meatloaf in done. When done, the skewer should come out clean.

Mini Pork Wellingtons

Beef fillet is so expensive and pork fillets are always available

and inexpensive in comparison

so I like to use them for this twist on a British classic.

I'm allergic to mushrooms, so I use corgette,

which has a similar flavour and texture,

but you are welcome to use mushrooms if you choose.

It's nice to make individual wellingtons like this;

they are so impressive when entertaining friends.

.

Ingredients:
sunflower oil for frying
1 x 150g pork tenderloin fillets
sea salt and freshly ground black pepper for seasoning
25g butter
2 garlic cloves, chopped
2 shallots, finely chopped
1/2 a cooking apple, peeled, cored and diced
half a courgette, peeled and sliced (or thinly sliced mushrooms, about 100g)
sea salt and freshly ground black pepper for seasoning
30ml double cream
500g ready-made puff pastry
palin flour for dusting
100g parmesan cheese, finely grated
1 egg, beaten
30ml milk

.

Method:
Preheat the oven to 190C.

Heat a little sunflower oil in a large frying pan. Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool.

Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened.

Add the courgettes and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Remove the pan from the heat and set aside to cool.

Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces.

For the egg wash, beat the egg and milk together in a bowl.

Spoon some apple and courgette mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington.

Place the pastry parcels on a baking tray with the pastry seam on the bottom. Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown.

To serve, carve the Wellingtons into thick slices and place on top of a vegetable serving and pour over a sauce or gravy. These go well with Rosemary Braised Cabbage and Port and Red Wine Sauce.

Chinese Braised Belly Pork with Pak Choy

The flavour of preparing belly pork in this way takes quite a bit of beating.

Try this for an inexpensive warming winter meal.

Ingredients:

1 -1.5kg belly pork

sea salt and freshly ground black pepper to season
30ml sunflower or vegetable oil
30ml caster sugar
5 whole cloves garlic
1 inch fresh root ginger, sliced
4 whole star anise
5ml whole peppercorns
1 whole red chilli
30ml white wine
100ml light soy sauce
300ml chicken stock
400g pak choy (4 large), quartered lengthways
25ml sesame oil
25ml light soy sauce
white sesame seeds, toasted
3-4 spring onions, chopped, to garnish

Method:

Preheat the oven to 150C.

Season the belly pork all over with sea salt and freshly ground black pepper. Pour the oil into an oven-proof saucepan with a lid. Place the pan on the heat then lay the belly pork, uncut, in the pan and cook for a few minutes on each side until browned. Tip the rest of the ingredients into the pan, stir to combine and bring to a simmer. Cover and transfer to the oven for 2-3 hours until tender.

When the pork is almost cooked, prepare the pak choy. Pour 50ml of water into a large frying pan and place over a medium heat. Add 5ml salt and the pak choy. Cook, tossing occasionally, for about 5 minutes or until all the water has evaporated and the pak choy is just cooked - the leaves should be soft but the base of the stalks will still be slightly crunchy. Drizzle with the sesame oil and soy sauce, then sprinkle with sesame seeds.

To serve, lift the pork from the pan and place on a board. Cut into thick slices and serve with the sauce from the pork and the pak choy on rice or noodles, garnished with spring onions.

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.

Honey Mustard Peppercorn Pork Chops

This pork chop dish is a variation

of one of my favourite English dishes,

Somerset Pork.

With its creamy mustard sauce,

served with new potatoes,

it is absolutely delicious!

~~~

Ingredients:
15ml wholegrain mustard
5ml runny honey
2 Pork Chops
50g butter
1 red onion, halved and sliced
2 cooking apples, pealed, cored and cut into slices
200g new potatoes, lightly cooked and halved
5ml wholegrain mustard
6 sage leaves, shredded

Sauce:
3 finely chopped shallots
15ml green peppercorns
125ml cider
100ml double cream

Method
Nick the fatty edge of the chops in a few places to stop the chops from curling when cooking.
Mix the mustard and honey and cover the chops liberally.
Place the chops in a hot griddle pan and cook for 5-6 minutes on each side.
In another pan, melt half butter, add the onions and apples and cook for 2-3 minutes.
Add the potatoes and mustard to the onion and apples and warm through, adding the sage leaves and seasoning just before serving.

To make the sauce:
In a hot pan, melt the remaining butter, allowing it to foam. Add the shallots and peppercorns and cook for about a minute. Add the cider and bring to the boil. Add the double cream and simmer until it thickens, Season with sea salt and freshly ground black pepper.

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.