Sweet Pork Chop Recipe

I first had these sweet pork chops on my Aunties farm in Crockwell in the late 1960,s and the texture and flavour remained. No other Pork chop retro recipe can be compared. A Pork chop with a crispy rind and tender juicy meat. Better than a roast. I make my own marmalade as my Auntie did once a year and for this recipe I actually overcook some of the marmalade. Say boil it for 30 minutes instead of the usual 15 minutes. You end up with a very dense thick marmalade that you have to remove the rinds from as they become to tough to eat. But it keeps it texture and shape even after being baked. The original recipe uses Lard instead of vegetable oil.

Cut the rind in 4 places with kitchen scissors. Sprinkle the rind only with salt and let stand for 10mins. With a paper towel remove moisture. Repeat this step several times. 30 mins 3 x minimum. 3 hours at half hour intervals and the rind will be real crispy but maybe too salty. Its a personal preference. The longer the rind is salted the crispier it will be.

Preheat oven to 190°

In a ribbed skillet cast iron pan heat 2 tbs oil. Using tongs clamp chops together and stand in the pan near to the edge on the rind and cook 6 minutes to crisp the rind. Then lay the chops flat and cook 1 min a side.

In a baking dish spread out some of the marmalade in an area large enough for the chops to lay on. Place chops on the marmalade and coat with remaining marmalade and bake for 11 to 16 minutes depending on the thickness of the chop. Make sure the Rind is clear and not covered with any of the marmalade. Otherwise it won't crisp.