Baked Cranberry Pork Chops

Baked Cranberry Pork Chops
serves 4

Ingredients
4 pork chops
1 teaspoon onion powder
300ml/10fl oz cranberry sauce
2 tablespoons soft brown sugar
1 teaspoon ground ginger
pinch of ground nutmeg
250g/9oz carrots, cut into strips
1 teaspoon cornflour
1 tablespoon chopped fresh flat-leaf parsley

• Preheat the oven to 190°C/375°F/Gas mark 5.
• Sprinkle the chops with the onion powder on both sides, and set aside.
• In a medium saucepan, heat the cranberry sauce, brown sugar, ginger, nutmeg and 2 tablespoons water for about 2 minutes until the cranberry sauce is melted.
• Put the carrots in a large casserole dish, and arrange the pork chops over the carrots. Spoon the cranberry sauce mixture evenly over the pork chops. Cover and bake the oven for about 45 minutes until the pork is thoroughly cooked.
• Remove the chops to a serving plate and scatter the carrots over them.
• Pour the sauce remaining in the casserole into a medium saucepan.
• Combine the cornflour with 1 tablespoon water to make a paste. Stir into the saucepan and cook for about 2 minutes, stirring, until sauce is clear and thickened.
• Spoon over the pork chops and sprinkle with parsley. Serve immediately

Aubergine With Pork And Prawns

Aubergine With Pork And Prawns
serves 6

Ingredients
4 large aubergines
150g/5oz minced pork
200g/7oz prawns, peeled and deveined
3 shallots, chopped
1 tablespoon vegetable oil
4 garlic cloves, crushed
1 tablespoon malt vinegar
1 tablespoon Thai fish sauce
2 tablespoons canned cooked soya beans, rinsed
1 teaspoon granulated sugar
salt and freshly ground black pepper

• Preheat the oven to 230°C/450°F/Gas mark 8. Cook the aubergines whole in the oven or barbecue them directly over a strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and cut the flesh into large pieces. Put the pieces in a serving dish.
• Mix the pork and prawns together. Season with salt and pepper, and set aside.
• Sauté the shallots in the oil until browned. Remove the shallots and drain on kitchen papper. Use the oil remaining in the pan to sauté the garlic. When the garlic is soft and golden, add the pork and prawn mixture and sauté for a few minutes over a medium heat.
• Add the vinegar, fish sauce, soya beans and sugar, and mix in well. Cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. Serve hot.