PORK CHOPS:
4 thick cut pork loin chops, with skin
1 tbsp (15ml) NOMU Roast Rub, plus a little extra for the crackling
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and NOMU Black Pepper
Butter, for frying
CITRUS GLAZE:
2 tbsp (30ml) honey
¼ cup (60ml) fresh orange juice
½ tsp NOMU Chicken STOCK stirred into ¼ cup (60 ml) hot water
Squeeze of lemon juice
ALMOND SAGE CRUMBLE:
50g blanched almonds
1 small garlic clove, roughly chopped
6-8 fresh sage leaves, torn
Zest of 1 lemon
PORK CHOPS:
Preheat the oven to 200 ºC. Trim the skin from the pork loin chops. Season the skin with salt and a pinch of NOMU Roast Rub and set aside to make crackling.
Heat a frying pan to medium heat and fry the skin, skin side down, for a good 15 minutes or until crisp. Tip – use a smaller saucepan placed on top of the skins to help press down and to prevent curling. This takes a little patience but is well worth it. Once the crackling is made, remove from the pan and set aside in a roasting tray.
Rub the pork chops with a little Olive Oil and season with NOMU Roast Rub, salt and pepper. Heat a frying pan with a little butter and olive oil until relatively hot and sear the pork chops well on both sides. Remove from the pan and place into the roasting tray. Set aside.
CITRUS GLAZE:
Deglaze the pan with the honey, orange juice, prepared Chicken STOCK and a squeeze of lemon juice until a thin but syrupy glaze is achieved. Set aside.
ALMOND SAGE CRUMBLE:
Place the almonds, garlic, sage and lemon zest into a pestle and mortar and crush lightly until roughly mixed. Sprinkle the nut mixture on one side of each pork loin chop and place in the preheated oven, together with the crackling, for about 20 minutes or until just cooked through. Serve immediately with the glaze drizzled over the top.
PORK CHOPS:
4 thick cut pork loin chops, with skin
1 tbsp (15ml) NOMU Roast Rub, plus a little extra for the crackling
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and NOMU Black Pepper
Butter, for frying
CITRUS GLAZE:
2 tbsp (30ml) honey
¼ cup (60ml) fresh orange juice
½ tsp NOMU Chicken STOCK stirred into ¼ cup (60 ml) hot water
Squeeze of lemon juice
ALMOND SAGE CRUMBLE:
50g blanched almonds
1 small garlic clove, roughly chopped
6-8 fresh sage leaves, torn
Zest of 1 lemon
PORK CHOPS:
Preheat the oven to 200 ºC. Trim the skin from the pork loin chops. Season the skin with salt and a pinch of NOMU Roast Rub and set aside to make crackling.
Heat a frying pan to medium heat and fry the skin, skin side down, for a good 15 minutes or until crisp. Tip – use a smaller saucepan placed on top of the skins to help press down and to prevent curling. This takes a little patience but is well worth it. Once the crackling is made, remove from the pan and set aside in a roasting tray.
Rub the pork chops with a little Olive Oil and season with NOMU Roast Rub, salt and pepper. Heat a frying pan with a little butter and olive oil until relatively hot and sear the pork chops well on both sides. Remove from the pan and place into the roasting tray. Set aside.
CITRUS GLAZE:
Deglaze the pan with the honey, orange juice, prepared Chicken STOCK and a squeeze of lemon juice until a thin but syrupy glaze is achieved. Set aside.
ALMOND SAGE CRUMBLE:
Place the almonds, garlic, sage and lemon zest into a pestle and mortar and crush lightly until roughly mixed. Sprinkle the nut mixture on one side of each pork loin chop and place in the preheated oven, together with the crackling, for about 20 minutes or until just cooked through. Serve immediately with the glaze drizzled over the top.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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