Pork Dishes; Barbecue Style Pork Chops; Pork Loin With Apple & Apricot Stuffing - Prima Superchef Millenium PSC002 User Manual

BARBECUE STYLE PORK CHOPS

4 pork chops
1 small, chopped onion
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and pepper
Heat the oil in a frying pan, add onion and cook until soft. Add tomato sauce,
sugar, vinegar, mustard and chilli powder, stir and cook for 3 more minutes.
Put to one side. Preheat Superchef to 220 C. Brush both sides of meat with
the barbecue sauce and sprinkle with salt and pepper. Place chops on high
rack and cook for 20 minutes or until tender and cooked through. Turn once
and brush with sauce.
PORK LOIN WITH APPLE & APRICOT STUFFING
1 2½kg piece boned pork loin
1 Granny Smith apple, peeled,
cored & chopped
1/3 cup of dried apricots
40mls brandy
Garlic salt
Mix brandy and died diced apricots in a bowl, mix well, stand for 1 hour – add
chopped apple, mix and stand for ½ hour. Remove excess liquid and put to
one side. Score pork rind and rub with garlic salt. Spread stuffing over meaty
side of loin, reserving liquid. Roll up loin, secure with skewers and string.
Place pork in Superchef on low wire rack, set at 210 C and cook for 15-20
minutes. Turn and cook for 10 minutes – reduce to 180 C and turn after 30
minutes – cook for final 30 minutes at 180 C.
When cooked, cover with foil, stand for a few minutes before carving. In a
pan on medium heat, combine remaining brandy from stuffing plus brandy
and our cream – heat to boil and simmer to reduce. Serve pork with sauce
and vegetables.
HINT: If roasting vegetables, add to Superchef for the last 30 minutes at
180 C, turn and increase temperature to 210 C when pork is removed to
finish roasting the vegetables.
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PORK DISHES

10mls olive oil
1/3 cup tomato sauce
1 tablespoon vinegar
1 teaspoon chilli powder
Sauce
20mls brandy
65g sour cream
Leftover marinade
Brandied fruit
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