Pepper glazed pork chop with Apple chutney

This is a recipe for serving 4 people

Ingredients:

For the Pork

Olive Oil 1Cup
Garlic Chopped 5ea
Sage leaves 4ea
Salt to taste
Pork chops

For the Glaze

Apple Juice 2Cups
Honey 1/4cup
Cracked black and white pepper 2Tbsp
Grated zest of Orange 1ea

For the Chutney

Green apples chopped 8ea
Raisins 1/2cup
Cider Vinegar 1.5cups
White Sugar 1/2cup
Brown Sugar 1/2cup
Garlic peeled and chopped 2ea
Nutmeg 1/2tsp
Cinnamon 1/2tsp
Cloves 2ea
Pinch of Salt

For the Potato Pancakes

Small onion minced 1/2
Grated Potato blanched in lemon water and dried
Salt and pepper to taste
Egg beated 1ea
All-purpose flour 3Tbsp
Baking powder 1tsp
Clarified butter

For the garnish

Pork jus
Curry oil
Fried sage leaves

Directions:

For the pork: Heat the olive oil in a saute pan, add the garlic and sage and cook until the garlic is softened. Cool and pour over the pork. Marinate at least four hours or overnight in the refrigerator.

For the glaze: Combine the juice, honey, pepper and zest in a saucepan and reduce to a coating consistency. Set aside and keep warm.

For the Chutney: Combine all the ingredients in a saucepan. Bring to a boil and simmer until thickened; stir to prevent scroching. Col to room temperature and set aside.

For the potato Pancake: Combine the onion and potatoes and season. Beat the egg, flour and baking powder together in a seperate bowl and stir inot the potato mixture. Form eight, one-inch thick pancakes, about two-inches in diametre, refirgerate.

To assemble: Heat two tablespoon of the pork marnade in a saute pan. Remove the chops from the marinade, cook on both sides to medium doneness and season. Pour off the excess oil and spoon some of the glaze onto the chops, rolling the chops over to coat them well with the glaze. Let rest and keep warm.

To finish the pancakes: Heat a half-inch of clarified butter in a saute pan. Add the pancakes and brown, about three minutes on each side until crispy and then drain.

To serve: Place the chop on a plate and garnich with the potato pancakes and chutney. Drizzle the pork jus and any leftover glaze on the plate. Dot with the curry oil and top with the fried sage.

Grilled Tenderloin of Pork

Pigs are raised for the market in 5 to 6 months. They are much leaner now than in the past. Mainly due to their diet, in the farms. There is a huge difference between a farm raised pig and a domesticated pig. Storage time for pork cannot be extended because it is not suitable for vacuum packaging. Pork can be frozen only for a period of 3 months.
Here is a recipe for a spicy treat of pork.

This recipe serves 4
INGREDIENTS

For the barbecue sauce:

Peanut oil 1Tbsp
Mangoes, peeled and diced 2ea
Carrot peeled and diced 1ea
Habaneor Chili pepper minced 1ea
Champagne Vinegar 1/4cup
Ketchup 1/4cup
Sugar 1Tbsp
Salt to taste

For the Chutney

Peanut oil 1tsp
Shallot peeled and minced 1ea
Ginger root grated 1tsp
Mango peeled and diced 1ea
Sugar 1/2cup
Chili caribe 1tsp
Champagne vinegar 1/4cup
Chives finely cut 1Tbsp
Salt to taste

For the Posole Gratin

Cooked poslole 2Cups
Heavy cream 1/2cup
Green chillies, seeded and diced 2ea
Parmesan Cheese grated 2Tbsp
Bread Crumbs 2Tbsp
Salt to taste

For the Pork

Chili Molido 1Tbsp
Ground allspice 1Tbsp
Thyme 1/2 Tbsp
Salt 1/2 Tbsp
Pork Tenderloins 2ea (large)

For the Garnish

Wilted greens 1cup
Habanero peppers split 2ea
Black bean sauce 1Tbsp
Red chilli ground 1tsp

Directions

For the barbecue sauce: Heat the peanut oil in a saucepan and saute the diced mangoes with the carrot and the habanero chili, just long enough to bring ou the natural sugars. Pour in the vinegar and the ketchup: and in the sugar and add the salt and simmer until the mangoes, carrots and chilli are softened. Puree in a blender, and reserve.

For the Chutney: Heat the peanut oil in a saucepan and sweat the shallot with the ginger until softened; toss the diced mango in with the shallot and then add in the sugar, the chili and the vinegar. Simmer just long enough for the sugar to dissolve and reduce with the vinegar into a light syrup. Add the chives, season to taste and reserve.

For the posole gratin: In a heavy saucepan, heat the posole with the cream and the green chilies, allowing the posole to absorb the cream as it reduces; bind with the parmesan cheese and the bread crumb and season to taste.

For the pork: Combine the chili molido with the allspice, thyme and the salt. Coat the pork tenderloins with the seasoning mixture and sear them, on all sides, in a hot, lightly oiled skillet; finish cooking to the desired temperature in a hot oven.

To serve: Make a bed of the wilted greens in the centre of each plate and top the greens with the posole; slice the tenderloins and arrange the slices on top. Dribble the barbacue sauce over the sliced pork loin and around the plate with the chutney mounded on top of the sliced pork and in tlittle mounds around the sauce. Top the dish with the split peppers overflowing with more chutney and garnish the plate with drops of the black bean sauce and a sprinkling of ground red chilli.