Pork with Walnuts

We didn’t often eat pork – mainly cause I didn’t know how to cook it without it tasting dry. One day I discovered this recipe which leaves the meat moist and fall off the bone with a rich delicious sauce. It’s a great winter dish suitable for a dinner party or a delicious treat for the family.

Serves 6-8.

8 lean pork loin chops with the rind removed
2 large onions, sliced
1 clove garlic, crushed
1.5 cups canned pineapple juice
1 Tablespoon tomato paste
3 Tablespoons vinegar
2 Tablespoons soya sauce
1.5 teaspoons brown sugar
1 teaspoon curry powder
3-4 strips lemon zest – approx from half a lemon
1 cup chopped walnuts
parsley or chopped sultanas to serve with rice (optional)

  1. Dust chops with flour and brown in a little olive oil. Remove.
  2. Brown sliced onions and garlic over low heat until onions are very brown and add remaining ingredients excluding the walnuts. Season with salt and pepper. Simmer for about 5 minutes.
  3. Place pork chops in a casserole dish in a single layer. If using a Le Creuset casserole dish, use the same dish you used for browning to save on the washing up.
  4. Pour onion mixture over top of pork chops.
  5. Cover casserole dish and bake for an hour in a moderate over at 180 C (350 F).
  6. Serve with rice sprinkled with parsley and/or sultanas and extra chopped walnuts.

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