Guinness & Passionfruit Pork Chops with Irish Potato Salad
In case you're still channeling the luck of the Irish from St Pat's day last week, try these Guinness glazed chops!
20 mins + 4 hrs marinating
Capable Cooks
4
What you’ll need
INGREDIENTS
- 4 SunPork Fresh Foods Pork Chops
- 2 rashers SunPork Fresh Foods Bacon, cooked & crumbled
- 4 Tbsp. honey
- 1 Tbsp. ginger, grated
- 4 garlic cloves, crushed
- 2 passionfruit, pulps removed
- 1 can Guinness
- 200ml sour cream
- 125g mayonnaise
- 1 shallot, sliced
- 1 clove garlic, crushed
- 1 dill pickle, finely chopped
- 4 potatoes, boiled and chopped
- 3 sprigs fresh parsley leaves, chopped
How to make it
- In a small bowl, combine honey, ginger, garlic and passionfruit, then add Guinness and season to taste.
- Place chops in a shallow dish and cover with marinade, place in the fridge for at least 2-4 hrs.
- Pre-heat fan forced oven to 180⁰C.
- Place pork chops into a deep baking dish and pour over enough marinade to cover halfway up the chops. Cover with foil, pierce with a few holes and place in the oven for 10 mins.
- Turn chops and bake for a further 10 mins.
- Remove foil and bake for approx. 5 mins or until chops start to caramelise, baste with marinade if needed.
- While the chops are cooking, prepare Irish potato salad. In a large bowl mix sour cream, mayonnaise, shallot, garlic, crumbled bacon, pickle, and season to taste. Add potato and toss to coat.
- Remove chops from the oven, serve with potato salad and sprinkle with chopped parsley.
- Serve and enjoy!
