|Slow cooked wild plum pork|
Good splash rapeseed oil
1/2 onion, finely diced
1/3 red pepper, diced
2 thick pork chops or loin steaks, bones removed
Salt and black pepper
1/2 tin chopped tomatoes
2 tbsp wild plum chutney
100ml (ish) white wine
5-6 new potatoes, halved
Heat the rapeseed oil in a frying pan or the pot of your slow cooker if you can use this on a hob. Fry the onion until softened, then add the diced pepper and cook until starting to soften.
Lay the pork in with the vegetables and brown each side. We could only get roughly chopped pork chops which had bone fragments along one edge so I removed all the bones to prevent sore mouths later on!
Put the slow cooker pot back into its outer, or transfer the pork and vegetables into your slow cooker if you were previously using a frying pan. Season then add the halved potatoes. Add the tinned tomatoes, wild plum chutney and a good glassful of white wine, making sure that the pork and as much of the potatoes as possible are covered. Don't drink up the rest of the wine just yet - you might need more to top up the sauce later if it thickens too soon!
Cover and cook on medium for 4-5 hours. If needed, return the sauce only to a small pan and boil it, stirring continuously, for 5-10 minutes until thickened and glossy. Serve immediately.
We thought that this was a perfect autumn recipe. It uses seasonal fruit with the wild plum chutney and makes a warming dinner for chilly days. In fact, I didn't consider how the little addition of chilli in our chutney would mature during the long cooking time so the plum sauce had a real kick to it!