Mary Berry Pork Chops Food

MARY BERRY'S STICKY SOY AND GINGER PORK FILLET

Steps:

• To make the marinade, measure all the ingredients into a dish and mix well. Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet is covered. Leave to marinate for a few hours in the fridge. Preheat the oven to 220°C/200°C fan/Gas 7 and line a small roasting tin with non-stick baking paper. Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25-30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving. Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a platter. Pour the hot marinade over the top and scatter with the spring onions, red chilli and coriander. Serve with rice or noodles. Mary's tips: Can be marinated up to 8 hours ahead. if serving cold can be roasted up to 4 hours ahead. Freezes well raw in the marinade.

MUSTARD & ROSEMARY PORK CHOPS

Steps:

• Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
• Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.

MARY'S PAPRIKA PORK IN A POT

Steps:

• Heat 2 tbsp oil in a pan add the onions and fry for 10-15 minutes, stirring occasionally until softened and lightly coloured.
• Cut the pork into sizeable chunks, then add to the pan and stir over a fairly high heat to seal and brown them all over. Stir in the paprika, cook briefly, then add the stock and bring to the boil.
• Cover and cook for 30-35 minutes, until the pork is tender. Stir in the crème fraîche and simmer for a further 2 minutes. (You can prepare the dish to this point up to 2 days ahead or freeze for up to 3 months.) If you have a few chives or a bit of parsley handy, snip this over the pork before serving with rice and a green vegetable - broccoli or stir-fried cabbage make the perfect accompaniment to this simple but delicious dish.

MARY'S SWEET AND SOUR SPARE RIBS OR PORK CHOPS

Steps:

• Cut meat up, and place in a large roasting pan. You can use as much meat as you want to cover the bottom of the roaster.
• Cook for 45 minutes at 375 degrees. Drain off fat. Salt and pepper the meat.
• Combine water, ketchup, vinegar, brown sugar and chili powder; pour over the meat and bake for 1 1/2 hours.
• When cooked thicken with 2 tbsp of cornstarch.(I mix the cornstarch with a little water and then pour it in the sweet and sour mixture, its a little easier).