Serves 4
This recipe works because we have gone the extra mile to do a two-stage cooking method: part oven-roast and part pan-frying. The final result is well worth the extra time

You will need

1 onion, cut into 8 wedges
2 firm pears or apples cut into ⅛ wedges with pips and skin on
Ina Paarman’s Vegetable Spice or Green Onion Seasoning
olive oil
1 t (5 ml) hot English mustard powder (soaked in 1 T (15 ml) cold water for 5-10 minutes)
4 pork loin chops, trimmed of excess fat
± 2 t (10 ml) Ina Paarman’s Meat Spice
fresh sage leaves
1 x 25 g Ina Paarman’s Liquid Chicken Stock
½ cup (125 ml) water
⅓ cup (80 ml) seville orange marmalade

Ina’s Tip

Instead of pork chops use chicken breasts.


Adjust the oven rack to the middle position and preheat the oven to 200°C.

Oil a biggish ovenproof dish.

Spread the onion and pear wedges out in a single layer. Season with Vegetable Spice and drizzle with olive oil.

Roast for 30 minutes until cooked and beginning to brown.

Soak the mustard powder in water.

In the meantime warm a non-stick pan, slice through the fat layer twice to prevent the chops from curling when cooked. Season the chops lightly with Meat Spice and oil on both sides. Pan-fry the chops until well browned on one side. Turn over and **switch off the heat**. Stand for 3 minutes. Arrange the chops, browned side up, on the roasted onions and pears. Tuck some sage leaves in under the chops, keep some as a garnish. Add the Chicken Stock mixed with water to the frying pan and boil to deglaze the pan. Add the marmalade and mustard. Stir and bring to the boil for 2 minutes until thick and syrupy. Pour the sauce evenly over the chops. Bake for a final 5 – 8 minutes. The trick is **not** to overcook the chops!

Delicious served with mashed potatoes and brussel sprouts or steamed broccoli.