Loin of pork in sherry vinegar

This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts.

Pork chops browned

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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
• freshly ground black pepper to season
• 1 tablespoon of yellow cornmeal (optional)

Method

1. Heat the olive oil in a large pan and brown the chops for 3 minutes a side
2. Add the rest of the ingredients, cover and simmer gently for 1 hour
3. 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.

See also

• Sweet and sour recipes

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