This is my adaptation of Lemon braised pork chops, using freshly ground cumin and coriander, to add a stronger taste. Serves four or two hungry people!
Serves 4 • Preparation 20 minutes • Cooking time 45 Minutes
Ingredients
4 pork chops
30 ml (2 tbsp) plain flour
10 ml (2 tsp) ground cumin
2.5 ml (½ tsp) freshly ground coriander, salt and pepper
30 ml (2 tbsp) oil
2 onions, peeled and thinly sliced
300 ml (½ pint) white wine
2.5 ml (½ tsp) sugar
1/2 lemon, thinly sliced
225g (8 oz) chestnut or brown cap mushrooms, quartered
Method
Trim the pork chops of any excess fat. Mix the flower with the cumin, coriander, salt and pepper. Coat the chops in the spiced flour.
Heat the oil in a frying pan, add the chops and fry until browned on both sides. Transfer to a plate.
Stir the onions into the fat remaining in the pan and cook gently for 10 minutes until soft and golden. Add the wine and sugar. Bring to the boil and boil briskly for about 5 minutes until reduced and slightly syrupy.
Lay the lemon slices over the base of an ovenproof dish. Cover with the onions and wine, then place the chops on top. Cover with foil and bake in the oven at 190°C (375 D F) Mark 5 for 20 minutes.
Uncover and add the mushrooms, pushing them into the gaps between the pork chops. Bake, uncovered, for a further 15 minutes.
Serve with baked or mashed potatoes.
