Cooking Time: 25 mins
700g pork sirloin chops
2 tbsp coconut oil
sea salt and fresh ground pepper
110g red wine vinegar
60g beef broth
4 tbsp redcurrants
1 tbsp chives, chopped
2 tbsp pineapple
1 tsp diced jalapenos
1. Preheat the oven to 200°C. Oil a large oven-proof dish and place it in the oven. Use the remaining oil to oil a large
2. Meanwhile, either crush the pineapple and jalapeno together in a small bowl, or use a small food processor to chop
well. Set aside.
3. Season the pork chops with salt and pepper, then sear for 2 minutes on each side in the frying pan. Transfer the
seared pork to the oven dish and cook for 15 minutes.
4. Add the red wine vinegar to the frying pan and de-glaze for 2 minutes. Add the remaining ingredients and stir.
Reduce until thickened. Top the pork with the reduction and serve with mashed sweet potato.