Get fruity with pork in August
With the warm weather inspiring pubs to deliver fresh new tastes to their menu, the British Pig Executive (BPEX) suggests using in-season fruit as an ideal accompaniments to pork .
"We really can't underestimate the value of combining pork with fresh, seasonal produce," said BPEX foodservice trade manager, Tony Goodger. "Not only does a fruity concoction really smack of the summer months but by using a lean pork chop or steak chefs will also deliver a genuinely healthy yet tasty menu alternative.
"Lean pork has only 4 per cent fat and as well as being excellent value for money compared to other proteins, consumers love it. And its versatility cannot be understated. By using different cuts and adding seasonal accompaniments chefs can cost effectively refresh and add interest to their menus."
With consumers increasingly interested in locally, regionally and seasonally sourced produce on menus it makes sense to take advantage of seasonal ingredients available from farmers markets and assured suppliers.
BPEX suggests getting fruity with pork and adding its pork chops with fruity apricot chutney recipe to summer menus
Pork Chops with Fruity Apricot Chutney
Feeds: 4
Cooking time: Approximately 20 minutes
Ingredients:
- Lean pork chops or steaks
- Dried apricots
- Red onion
- Sweet chilli sauce
- Mango chutney
- Lemon juice
- Fresh coriander
To make:
Chop 175g(6oz) dried apricots and add to pan with 1 red onion, thinly sliced. Add 30ml(2tbsp) sweet chilli sauce, 15ml(1tbsp) mango chutney, juice of 1 lemon and 300ml(½pt) water. Bring to the boil and simmer for 10-15 minutes until reduced and thickened. Allow to cool and stir through 15ml(1tbsp) fresh coriander, chopped.
Cook four lean, fully trimmed pork chops under a preheated grill for 8-10 minutes per side.
Serve the pork chops with the apricot chutney, new potatoes and a large heap of green salad
