Ingredients
15 ml Sunflower oil
4 Pork loin chops
(marinated in 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp 5 spice powder, ¼ tsp ginger powder)
1 large onion, finely sliced
1 tsp salt
1 tblsp apple cider vinegar
1 tblsp Worcestershire sauce
1 sachet KNORR Black Pepper Sauce
250 ml boiling water
BAKED POTATOES
3 potatoes, butter, salt and pepper, chopped sundried tomatoes in oil
Method
Preheat oven to 200°C.
Heat half the oil over a medium heat and add the onions and salt. Add the apple cider vinegar and sauté till golden.
Spray a baking dish with spray and cook and cook and add the onions. Lower the temperature in the oven to 160 degrees. Add the chops to the onions and bake for 30-35 minutes. (Keep an eye on it)
In the meantime prick the potatoes with a fork and place in an ordinary plastic bag.
Seal the bag and poke holes. Cook on high for 15 minutes (5 minutes per potato).
Make a cross while still hot, squeeze from the bottom and immediately add the butter, salt and pepper. Add the chopped sundried tomatoes.
Make the pepper sauce as directed.
Prepared, tried and tested by: Melanie Kramar
