serves 4
ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh
flat-leaf parsley
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger,
nutmeg and 2 tablespoons water for about 2 minutes until the cranberry
sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops
over the carrots. Spoon the cranberry sauce mixture evenly over the pork
chops. Cover and bake the oven for about 45 minutes until the pork is
thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into
the saucepan and cook for about 2 minutes, stirring, until sauce is clear
and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately.
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