Fleet bees honey chops

Name: Fleet bees honey chops
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2.2 kg Roast pork chops with rind (with cleaned bones; best to order in advance from the butcher)#; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 300 g Frozen cherries; 150 ml Marsala (Italian sweet wine); 4 TABLESPOONS liquid honey; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

After a happy divorce from Termomix, the men queue up to get a piece of their roast with Marsala honey glaze and cherry relish

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

2.2 kg Roast pork chops with rind (with cleaned bones; best to order in advance from the butcher)#
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots
2 Garlic cloves
2 TABLESPOONS Olive oil
300 g Frozen cherries
150 ml Marsala (Italian sweet wine)
4 TABLESPOONS liquid honey
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Wash the meat, dab dry and cut the rind at a distance of approx. 1 cm. Rub with salt and pepper. Place in a roaster and roast in a hot oven for approx. 20 minutes.
2
Peel the shallots and garlic and dice them finely. Heat the oil in a pot. Sauté shallots and garlic in it. Add the frozen cherries. Add 100 ml wine, 3 tablespoons honey and 4 tablespoons vinegar and simmer for about 10 minutes until the liquid has boiled down, then set aside.
3
Turn down the oven temperature (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Pour 200 ml of water for frying. Cover and roast for approx. 1 hour.
4
Mix 50 ml Marsala, 1 tbsp honey, 1 tbsp vinegar and 1 tsp salt. Cook the open roast for another 20-25 minutes, brushing several times with the marsala mix. Lift out the meat, cover and let it rest for about 10 minutes. Stir approx. 4 tbsp. roast stock into the cherry relish. Season to taste with salt and pepper.
5
The roast is accompanied by a Chinese cabbage-rocket side dish: clean, wash, quarter and cut 1 head of Chinese cabbage into strips. Clean, wash, spin dry and pluck 100 g rocket salad. For the marinade, mix 1 chopped clove of garlic, 3 tbsp. light balsamic vinegar, 2 tbsp. roast stock, salt, pepper and 1 tsp. honey. Fold in 5 tbsp. olive oil. Mix with Chinese cabbage and rocket.