About Our Preserves
About the CSA
Gift Bags and Boxes
Apple Juice and Cider
Recipe Ideas
Members Events
Contact Us
e-mail me

Pork Loin Chop with Gooseberry and Thyme Jelly Jus










Serves 2


·         Knob of butter

·         2 pork loin chops

·         Salt and pepper

·         Medium glass of white wine

·         3 tbs Gooseberry and Thyme jelly

·         Optional – 3 tbs double cream, finely chopped fresh thyme



·         Pre-heat the oven to 100°C and warm two plates

·         Melt the butter in a frying pan

·         Season the pork on both sides with salt and pepper

·         Fry the chops in the butter on a high heat to brown both sides

·         Remove the chops from the pan onto the warmed plates and place in the oven to keep warm

·         Deglaze the frying pan with the glass of white wine, boil vigorously and reduce the liquid by 1/2

·         Add the gooseberry and thyme jelly, stir in and reduce the liquid by a further 2/3rds

·         Drizzle the jus over the chops and sprinkle with a pinch of finely chopped fresh thyme if desired

Serve with seasonal vegetables


Variation – stir in the double cream to the reduced liquid just before serving for a creamier sauce.