Roast California Pork is a way of serving roast pork and stuffing without having to buy a whole joint. This attractive dish is quickly prepared and makes a tasty lunch. Serve with saute’ed potatoes and a crisp green salad.
1 egg, lightly beaten
3| oz. prepared sage and onion stuffing
4 loin pork chops
14 oz. canned fruit cocktail, with the can juice reserved
1 tablespoon cornflour
1 tablespoon butter
1 tablespoon vegetable oil
1 large onion, finely chopped
1 large green pepper, white pith removed, seeded and cut into thin strips
8 oz. mushrooms, wiped clean and thinly sliced
4 tablespoons tomato ketchup
1 teaspoon lemon juice
5 teaspoon dry mustard
1 tablespoon soft brown sugar
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).
Place the egg in one small shallow dish and the stuffing in another.
Dip the pork chops in the egg and then roll them in the stuffing. Place the pork chops on a rack in a roasting tin and place the tin in the oven. Bake the chops for 1 hour or until the stuffing is crisp and the meat is tender when pierced with the point of a sharp knife.
Meanwhile, pour the canned fruit cocktail juice into a medium-sized mixing bowl. Add the cornflour and beat well with a fork until they are thoroughly combined. Set aside.
In a medium-sized frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the onion and green pepper to the pan and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the mushrooms and cook, stirring occasionally, for 3 minutes.
Add the cornflour mixture, tomato ketchup, lemon juice, mustard and sugar to the pan and, stirring constantly, bring the liquid to the boil. Reduce the heat to low and cook the sauce for 10 minutes. Add the reserved fruit cocktail to the pan and cook for 2 to 3 minutes or until the fruit is warmed through. Remove the pan from the heat.
Remove the roasting tin from the oven and transfer the chops to a warmed serving dish. Pour a little of the sauce over the chops and pour the remainder into a warmed sauceboat. Serve the chops immediately, with the sauce.