Baked pork chops basted in quince paste and verjuice with parsnips, onions and apples


I’m going to share some Maggie Beer love here. I tried out her recipe for lamb chops with quince glaze and it was fantastic. We bought some really beautiful quality lamb chops from Establishment 218 and being a sucker for crackling I removed the skin and roasted in a separate pan with the vegetables. Sourcing fennel was also not possible at this time of year so I left it out and opted for roast parsnips, onion and apple which was a prefect winter accompaniment for the pork.

Maggie Beer’s pork loin with quince glaze

I put the veges on at the same time as the pork then finished them off at a higher heat once the pork was removed and resting.

Enjoy!

Advertisements

~ by idevour on June 20, 2011.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: