Sunday roast with a twist, a classic pork recipe with Apple Cider Vinegar, you will tickle your taste buds with this sweet and sour flavour.
4 Spare rib pork chops
Salt and black pepper
2 garlic cloves, peeled and chopped
½ teaspoon dried mixed herbs
1 teaspoon Dijon mustard
2 tablespoon oil
2 onions, peeled and sliced
4 apples (any kind), sliced into wedges, core and seeds removed
Marinade the pork chops with salt, pepper, 1 tablespoon Manuka honey, garlic cloves, mixed herbs and Dijon mustard, 3 hours.
Preheat the oven to gas mark 5. Pour the oil in the pan and when the pan is hot, cook the pork chops for 5 minutes on each side. You may have to fry the pork chops in batches, if your frying pan is not big enough. Transfer the pork chops to a plate.
In the same griddle pan, pour the Manuka cider, 2 tablespoons of Manuka honey, onions and apples and cook on a medium heat for 10 minutes, stirring the onions and apples occasionally.
Place the pork chops, onions, apples and cider-honey sauce in an oven dish. Cook for around 30 minutes on the top shelf, turning over once or until the pork chops are cooked.