Printable page 
Loin of pork in sherry vinegar
From Cookipedia
This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts.
Ingredients
- 4 x 275g (10 oz) pork loin chops on the bone
- Plain flour for dusting
- 2 tablespoons extra virgin olive oil
- 400g (14 oz) can plum tomatoes
- 3 garlic cloves, finely chopped
- 1 fresh bay leaf
- 1 fresh red chili pepper
- 50 ml (3.5 fl oz) red wine
- 50 ml (2 fl oz) sherry vinegar (or 50/50 with balsamic vinegar)
- 50 ml (2 fl oz) water
- 1 tablespoon brown sugar
- ½ teaspoon sea salt
- Salt and freshly ground black pepper to season
- 1 tablespoon of yellow cornmeal (optional)
Method
- Heat the olive oil in a large pan and brown the chops for 3 minutes a side
- Add the rest of the ingredients, cover and simmer gently for 1 hour
- If the sauce needs thickening, stir in a tablespoon of cornmeal during the last 10 minutes of cooking
Serving suggestions
Serve hot with broccoli and boiled potatoes
Variations
Try with duck breasts instead of pork chops.
Chef's notes
1 large dried chile de arbole instead of the fresh chilli made this nice and spicy.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
