Some recipes are good and some are fantastic - this one is a real plate licker!
2 Pork Chops, THICK
1 tbsp Olive Oil, for frying pork
1 tbsp Butter, for frying pork
1 Red Onion, sliced
1/4 cup Castle Glen's Coconut Creme Liqueur
1 tsp Ginger
1 tsp Honey
1 tsp Mixed Herbs
1/4 cup Sweet Semillon Vinegar
2 tbsp Ketcup Manis, (sweet soy sauce)
1/2 cup thickened cream
Preheat Oven to 180°C
Melt Olive Oil and Butter in a heavy cast iron frying pan and heat to very hot and fry Pork on one side until lightly brown, turn and fry on other side until lightly brown both sides - place pork chops in frying pan directly into the oven. Cook for approximately 15 minutes - time depends on the thickness of the chops. Take out of frying pan and rest (keep warm).
Sauté sliced Red Onion in Olive Oil until caramalised and set aside.
Make Sauce in heavy cast iron frying pan used for Pork Chops, by combining Aussie Sling, Coconut Crème Liqueur, mixed herbs, Sweet Semillon Vinegar, and Ketchup Manis. Bring to slow boil in frying pan and cook and reduce. Once thickened, stir in cream and continue to boil until sauce is covered with large shiny bubbles - about 3-5 minutes. Add sautéed red onion to the sauce and mix in gently.
Serve by placing Pork Chops on the plate and spooning over the sauce. Serve with steamed vegetables such as zuchinni, broccoli, sweetcorn and/or cauliflower.