Strawberry and chilli-glazed pork chops
Prep time: 25 minsTotal time: 
Strawberry and chilli-glazed pork chops
Hold the clotted cream! Strawberry jam might be right at home on toast, scones or sandwiched between sponge cakes, but it has another more unexpected role to play over summer. Balanced with a splash of vinegar for sharpness and a little chilli for heat, it turns into a sticky glaze that makes griddled or pan-fried pork chops a whole lot more interesting. Brush it on liberally – the sugar in the jam helps create a slightly caramelised crust on the chops
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 2 red chillies, finely chopped (deseeded if you prefer less heat)
- 2 garlic cloves, crushed
- 3 tbsp strawberry jam
- 2 tsp wholegrain mustard
- 3 tbsp red wine vinegar
- 1 tbsp plain flour
- 4 thick-cut pork chops, excess fat trimmed
- 1 tbsp vegetable oil
To serve
- 400g skinny oven fries
- 60g lambs lettuce
- 1 shallot, thinly sliced
- 1 tbsp olive oil
Step by step
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To make the glaze, whisk the chillies, garlic, strawberry jam, 1 teaspoon of the mustard, 2 tablespoons of the red wine vinegar, 1 tablespoon of hot tap water and some seasoning in a small bowl, until well combined.
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Cook the fries according to pack instructions until golden and crispy. Meanwhile, put the flour in a shallow bowl with some seasoning. Dip both sides of the chops in the flour, shaking off the excess.
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Heat the oil in a large frying pan over a high heat. Fry the pork for 3-4 minutes on each side (including the fat edge) until golden brown. Remove from the pan and set aside on a plate. Reduce the heat to medium-low, wipe out any burnt bits of flour, then add the glaze to the pan. Once the mixture is bubbling, cook for 1 minute, then return the pork chops to the pan and cook for a further minute, turning to coat them in the glaze. Remove from the pan and leave to rest for 5 minutes.
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While the pork rests, put the lambs lettuce, shallot, olive oil, remaining mustard and remaining vinegar in a bowl with some seasoning and toss well to coat the lettuce in the dressing. Serve the pork chops with the salad and crispy fries, spooning any glaze left in the pan over the chops.
