Serves: 6
Ingredients
- 600 g pork loin
- 6 rashers bacon, cut into small pieces
- 1 clove garlic, chopped
- 1 inch ginger, pounded
- 1 tsp rosemary
- 1 cup milk
- Black pepper
- Salt
- 6 Granny Smith apples, pared and cubed
- 2 tbsp brown sugar
- 1 tsp cinnamon
Method
- Cut the pork loin into butterfly chops
- Season the chops with the ginger, rosemary, salt, pepper and milk. Let it stand for about 30 minutes.
- Combine the apples, sugar, cinammon and 1 cup water in a heavy saucepan.
- Cook for 20 minutes until apples are soft. Process the apples in food processor till smooth. Set aside.
- Fry the bacon and garlic. Add in the chops together with marinade and 1/3 of the applesauce.
- Add water until the meat is covered and simmer for about 30 mins or until it’s tender.
- Serve with the remaining sauce.
Food Notes
- Butterfly chops means cutting a thick slice from the loin – about two inches - and then slicing that almost completely in half again. The two parts are then opened up at the hinge to produce a larger slice, resembling a butterfly