Tasty Pork Chops

by Ex

I was chatting with Joli ages ago and said I would explain how I cook my pork chops so that they don’t end up all dry and nasty.
I cant give quantities as I don’t measure anything but here goes:
I put each chop on a square of tin foil which is big enough wrap the chops loosely and careful bring up the edges
I then add some sliced onion, mixed herbs, lemon juice and some veg stock
I then fold over & roll the edges of the foil together so that the chops and liquid etc in sealed inside making sure that there is still room in the parcel (in other words don’t wrap them tight) and I bake them in the oven.
I hope this makes sense as trying to think how to word what I do is not easy lol

Onion Bhaji with Mint Raita

Onion Bhaji with Mint Raita

Serves 2-4
Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients

For the bhaji:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1.25g/¼tsp chilli flakes
50g/2oz plain flour
1 tbsp baking powder
vegetable oil, for deep frying

For the raita:
55g/2oz Greek yoghurt
1 tbsp chopped fresh mint

Method

1. Heat a deep-fat fryer to 190C/375F or fill a large
pan one-third with vegetable oil. To test if oil is
at the correct temperature, drop a small cube of bread
in the oil. If it sizzles and turns golden the oil is ready
to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)

2. Chop half the onion and slice the remaining half.

3. In a medium bowl mix all the ingredients together.
Squeeze the onion to release the juice and bind the ingredients together.

4. Divide the mixture into four quenelles and deep-fry until crisp and golden.

5. To make the raita, mix the ingredients in a small bowl.

6. Serve the bhajis with the raita.

By Rochelle

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