Douglas's hot fruity pork
- four medium size mid-cut pork loin chops
- orange, strawberry and banana juice
- balsamic vinegar
- brown sugar
- garlic salt
I took a small glassful of fruit juice, a small sloosh of balsamic vinegar, a very heaped teaspoonful of brown sugar, and about a half teaspoon each of garlic salt and nutmeg. I combined these and poured the result into a shallow dish, in which I marinaded the pork for about four hours, turning it occasionally.
I took a nice hot non-stick frying pan with a little dribble of olive oil, and blasted the chops for a few seconds on each side. I then turned the heat down a little, and let them cook for a bit. After a while, I poured the remaining marinade into the pan, and let it bubble until the meat was cooked, turning them over occasionally. You can gauge how well cooked a chop is by prodding it -- there's progressively less give as it becomes more fully cooked. Additionally, the marinade/sauce was reducing, thickening, carmelising slightly. Going brown, anyway.
Meanwhile, scarlatti was pinging a couple of sweet potatoes and a tin of peas (not in the tin).
All very nice. And well worth a try, if you fancy it. And, if you don't have any of the ingredients listed, then some suitable substitutions are almost certain to work just as well. Enjoy it.