Apple and Sage Pork Chops

Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
1 tablespoon flour
2 teaspoons Sage, Rubbed
1 1/2 teaspoons seasoned salt
1 teaspoon Thyme Leaves
1/2 teaspoon Ground Nutmeg
6 pieces Butcher's Deli pork chop / sirloin
1 tablespoon olive oil
2 Gala apples, cut into thin wedges
1 large onion, thinly sliced
1/2 cup apple juice

DIRECTIONS

1. Mix flour, sage, seasoned salt, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture.

2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet; stir until well mixed. Return pork chops to skillet.

3. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter; keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chops.

Ham Fried Rice

Serve: 4

Ingredients:
* 11⁄2 cups cubed ham
* 1 tablespoon olive oil
* 1 cup chopped onion
* 3⁄4 cup chopped green sweet pepper
* 1 teaspoon minced garlic (2 cloves)
* 1 141⁄2-oz. can stewed tomatoes
* 1 14-oz. can chicken broth
* 1 teaspoon Cajun seasoning
* 11⁄2 cups rice

Cooking Instructions

1. Heat olive oil in a large saucepan over medium heat.
   
2. Cook onion, sweet pepper and garlic in hot oil about 5 minutes or until tender.
3. Stir in un-drained stewed tomatoes, chicken broth, ham and Cajun seasoning.
4. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
5. Stir in rice. Remove from heat. Cover and let stand about 5 minutes or until rice is tender.

Pork Spare Ribs Curry

You can almost smell the aromatic mix of alluring spices coating the ribs.
Servings: 6

Cook time: 35 minutes

Ingredients:
* 500g Pork Spare Ribs, already chopped into bite size chunks

* 40g - 50g curry powder for meat

* 15 shallots, sliced

* 3 onions, sliced thinly

* 6 cloves garlic, sliced thinly

* 2 cm piece of ginger, cut into fine strips

* 5 medium size potatoes, halved

* ½ tsp salt

* 1 cup coconut milk or evaporated milk

* 3 cups water

* 4 tbsp vegetable oil

Alternate cuts: Shoulder Collar, Soft Bone, Prime Loin Rib, Baby Loin Ribs

Cooking instructions:
1. Mix Pork Spare Ribs with 3 tbsp of the curry powder and marinate for 1 hour.

2. Blend remaining curry powder with enough water to form a paste.

3. Heat a wok, add the oil and when it is hot, add the sliced shallots, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the pork and stir fry for 2-3 minutes before adding the water.

4. Bring to the boil and simmer the pork gently for 30 minutes. Add the coconut milk and potatoes and simmer till the pork is tender and the gravy is thick. Add the salt, taste and serve.

Pork Boneless Loin Rack

Pork Boneless Loin Rack with Orange, Herbs and Red Wine Cranberry Sauce

This recipe is perfect for a special occasion like Christmas or New Year.

Servings 6
Cook time 1 1/2 hours

Ingredients

1.7kg (approx.) Pork Boneless Loin Rack, skin on, score skin
Rind of one orange, finely grated
1 tbsp fresh flat leaf parsley, finely chopped
2 tsp fresh thyme leaves
1 tsp olive oil
1.5 tsp freshly cracked pepper
1 tbsp oil, extra
1 tsp salt
1 cup red wine (pinot noir or merlot)
½ cup cranberry sauce

Alternate cuts: Shoulder Collar

Cooking instructions

1. Preheat oven to 220°C. Place Pork Boneless Loin Rack onto a chopping board and cut a small hole into the flesh between each cutlet bone. Combine orange rind, parsley, thyme, olive oil and pepper. Gently pack this mixture into each hole and rub the remaining mixture onto the flesh at either end.
2. Rub the skin with extra oil and rub salt well into the scored skin. Place the pork on an elevated rack in a baking dish. Put pork in the oven and cook for 20-25 minutes to crackle rind. Reduce heat to 180°C and cook a further 35-45 minutes per kg or to your liking.
3. Rest Pork for 15 minutes before serving. 30 minutes before the pork is cooked, combine red wine and cranberry sauce in a small saucepan. Allow the sauce to simmer and thicken for approximately 30 minutes.
4. Serve the roast with prepared sauce and roasted vegetables (onions, sweet potatoes, potatoes and green beans.