Serves 4
8 best end of neck chops
30 ml (2 tbsp) oil
30 ml (2 tbsp) soy sauce
5 g (1 tsp) brown sugar
salt and freshly ground pepper
5 ml (1 tsp) lemon juice
for the Sauce
1 onion, finely chopped
30 ml (2 tbsp) sherry
30 ml (2 tbsp) water
30 g (2 tbsp) redcurrant jelly
5 g (1 tsp) ground coriander
100 g (4 fl oz) canned pineapple pieces
7 g (1 tbsp) parsley
1. Put the chops in a plastic bag with the oil, soy sauce, brown sugar, seasoning and lemon juice.
2. Leave to marinate for several hours.
3. Turn the bag around on a dish to help the meat to contact the marinade.
4. Arrange the chops on a rack over a roasting pan and roast in a preheated oven at 200°C (400°F) Gas 6 for 15 - 20 minutes.
5. Make the sauce by cooking the onion in the oil for 3 minutes.
6. Add the remainder of the marinade from the chops and simmer for a few minutes.
7. Add the sherry, water, redcurrant jelly, coriander, seasoning and pineapple pieces. Simmer for 15 minutes.
8. The sauce may be liquidized before serving.
9. Alternatively mix 5 g (1 tsp) cornflour with 15 ml (1 tbsp) water, add a little warmed sauce and return to the saucepan. Stir until sauce is slightly thickened.
10. Serve the chops on a bed of rice, sprinkled with chopped parsley. Pour or pass the sauce as you like.
