Smoked Pork Chop with Pine Nut Crust
- 1 kilogram uncooked Smoked pork chop
- 4 shallots
- 2 vegetable oil
- ⅛ l white wine
- 3 Tbsps Orange marmalade
- 1 Tbsp hot Mustard
- 1 pc fresh ginger
- a pinch of Ground allspice (to taste)
- a pinch of ground coriander (to taste)
- 100 grams Pine nuts
- 100 milliliters Beef broth
- 100 milliliters Whipped cream
- 1 bunch scallions
- 3 carrots
- 150 grams Snow peas
- 2 Tbsps butter
Preheat oven to 200°C (approximately 400°F).
Peel shallots and halve. Heat oil in roasting pan and brown meat on all sides. Add shallots and wine to pan. Bake in preheated oven for about 15 minutes. Peel ginger and finely grate. Mix marmalade, ginger, mustard and spices and spread one third of mixture over meat. Bake in oven for another 30 minutes, basting meat frequently with cooking liquid. Increase oven temperature to 220°C (approximately 425°F). Chop pine nuts coarsely. Stir pine nuts into remaining jam mixture and brush over top of meat. Bake for about 15 minutes until crispy, watching carefully. Remove meat from oven. Remove meat from pan and let rest. Whisk together cooking liquid, broth and cream and let simmer and reduce until sauce is thick. Season with salt and pepper. Carefully remove meat from bones and cut into slices.
For the vegetables, rinse scallions, shake dry and cut diagonally into 3 cm (approximately 1 inch) long pieces. Peel carrots and cut into slices. Rinse snow peas, drain and trim ends and cut into diamond shapes. Blanch vegetables in boiling, salted water for about 3 minutes and drain, rinse and drain well. Heat butter in a pan and stir in vegetables and warm. Season with salt and pepper and serve with pork slices and sauce.