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During a recent trip to Finland pork chops were one of the few things that were easy to find and the instructions understandable - fry for about 5 minutes a side (depending on thickness). However, one can get bored in a hurry so I tried the following.
Fry the pork chops as normal but cover with orange marmalade while cooking. Depending on the temperature it is being cooked out it is possible to get a bit of caramelization of the sugar in the marmalade.
It was surprisingly good and I would make it again (and it would be easy to cook on the boat). Thought I might try cranberry sauce next.....
A good apricot jam (I use bonne Maman)spread on the fat side of Rack of Lamb and then roasted is also excellent. A few slices of smoked garlic slipped into the meat is good too if you like garlic. Takes about an hour and a quarter in a boat oven.
Captain Howe. The Broads are:- Not a Theme Park. Please leave them as you would wish to find them.
mmmm that does sound tasty!!!!! think ill try the marmalade when i next do chops but i usually roast mine for about half hour. Another recipe that ive tried from this forum is 'sunday chicken' which is very tasty & filling, & easy to cook onboard!! (cant remember when the recipe was posted but think it comes up in the search box)
I think I will give that a try for Sunday dinner. A friend of mine keeps giving me little pots of homemade marmalade. Now I have a use for it as I do not have a sweet tooth. Mind you, marmalade is great on crusty bread eaten with kippers. It stops the kippers getting their revenge and repeating on you later.
So........just WHAT makes you think we are sinking?