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<p><b>New page</b></p><div><!-- seo --><br />
{{#seo:<br />
|title=Loin of pork in sherry vinegar a meat recipe<br />
|titlemode=replace<br />
|keywords=#loinofporkinsherryvinegar #plainflour #sherryvinegar #plainrice #bayleaf #chiledearbole #yellowcornmeal #balsamicvinegar #garlic #oliveoil #brownsugar <br />
|hashtagrev=032020<br />
|description=This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts<br />
}}<br />
<!-- /seo --><br />
This zesty sweet and sour sauce goes well with pork, although it would be equally good with duck breasts.<br />
{{recipesummary<br />
|TotalCalories = 3389<br />
|PortionCalories = 847<br />
|DatePublished=19th January 2013<br />
|Author=Chef<br />
|Servings = Serves 4<br />
|Difficulty = 2<br />
|TotalTime = 1 hour 20 minutes<br />
|PrepTime = 10 minutes<br />
|CookTime = 1 hour 10 minutes<br />
|Image = [[Image:Loin of pork in sherry vinegar.jpg|middle|none|alt=Electus]]<br />
}}<br />
</table><br />
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"><br />
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"><br />
<br />
<span class="review"><br />
<span class="reviewHeader"><br />
====Best recipe review====<br />
</span><br />
''<span class="reviewTitle">Tangy pork</span>''<br />
<br />
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.8</span>/5 </span><br />
<br />
<span class="reviewDesc">The sherry vinegar adds a lemony tang. Lovely to cut through the fattiness of pork.</span> <br />
<br />
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span><br />
</tr></td><br />
</table><br />
[[Image:Browned pork steaks.jpg|thumb|300px|right|Pork chops browned]]<br />
{{RecipeIngredients<br />
| 4 x 275g (10 oz) pork loin chops on the bone<br />
| [[Plain flour]] for dusting<br />
| 2 tablespoons [[extra virgin olive oil]]<br />
| 400g (14 oz) can plum [[tomatoes]]<br />
| 3 [[Garlic|garlic]] cloves, finely chopped<br />
| 1 fresh [[bay leaf]]<br />
| 1 fresh red [[chili]] pepper<br />
| 50 ml (3.5 fl oz) red wine<br />
| 50 ml (2 fl oz) [[sherry vinegar]] (or 50/50 with [[balsamic vinegar]])<br />
| 50 ml (2 fl oz) water<br />
| 1 tablespoon [[brown sugar]]<br />
| &#189; teaspoon [[sea salt]]<br />
| [[freshly ground black pepper]] to season<br />
| 1 tablespoon of [[yellow cornmeal]] (optional)<br />
}}<br />
===Method===<br />
<br />
{{RecipeMethod<br />
| Heat the [[olive oil]] in a large pan and brown the chops for 3 minutes a side<br />
| Add the rest of the ingredients, cover and simmer gently for 1 hour<br />
| If the sauce needs thickening, stir in a tablespoon of cornmeal during the last 10 minutes of cooking<br />
}}<br />
===Serving suggestions===<br />
Serve hot with broccoli and [[boiled potatoes]]<br />
===Variations===<br />
Try with duck breasts instead of pork chops.<br />
===Chef's notes===<br />
1 large dried [[chile de arbole]] instead of the fresh chilli made this nice and spicy.<br />
{{Template:ThinkPig}}<br />
==See also==<br />
* [[Sweet and sour recipes]]<br />
{{RecipeLine}}<br />
[[Category:Recipes]]<br />
[[Category:Main courses]]<br />
[[Category:Meat recipes]]<br />
[[Category:Pork recipes]]<br />
[[Category:Spicy recipes]]<br />
[[Category:Stews and casseroles]]<br />
[[Category:Stewed, braised or pot roasted]]<br />
[[Category:Favourite recipes]]<br />
<br />
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