Meat Recipes
Bev’s Rocquette Pork
4 Pork Steaks
1 Clove of Garlic
700g (1.5lb) Potatoes thinly sliced
1 large onion sliced into rings
3 slices of unsmoked bacon chopped small
200ml (7 fl oz) Les Rocquette Cider
Salt and Pepper
Ground Nutmeg
Crush the garlic and dab over the topside of each pork steak
Brown both sides of the chops either under a hot grill or in a frying pan with a small amount of cooking oil
Put half of the potatoes and onions into the bottom of a greased oven proof dish then season with salt, pepper and a pinch of nutmeg
Put the browned chops on top. Cover with remaining potato and onion and season again.
Scatter the bacon pieces on the top then put over the cider.
Cover with lid or foil and cook in a moderate oven 150 c (300 F) for two hours. Remove the lid and cook for a further hour to brown.
With thanks to Bev of Guernsey Scenes for supplying this recipe
For a recipe for traditional Guernsey Bean Jar, a slow cooked mix of belly pork and beans, please see the Traditional Recipes section.
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