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Pork Chops with Fruit & Potato bake
Pork Chops with Fruit & Potato bake

An oldie but a goodie! With a little bit of work and a lot of love, this classic meal has been given a #JustDelicious 21st Century makeover.

Prep time: 10 min
ook time: 20 min
Total time: 30 min
Serves: 6




Eskort Pork Chops

60 ml (¼ C)

olive oil


salt and pepper to taste

60 ml (¼ C)


30 ml (2 T)


500 ml (2 C)

dried fruit

60 ml (¼ C)

candied ginger


plums, quartered

250 ml (1 C)

rooibos tea

Potato Bake



potatoes, thinly sliced

60 ml (¼ C)


60 ml (¼ C)

olive oil

45 ml (3 T)

coarse salt

250 ml (1 C)


5 ml (3 T)

thyme, chopped


  • Preheat oven to 190°C.

  • Wash and dry the potatoes.

  • Dress the potatoes with olive oil and pack them on their sides in a round cake tin. Season with salt and pepper.

  • Pour over the cream and place the butter on top.

  • Add the thyme and bake for 25 minutes.

  • Heat a shallow pan over moderate heat.

  • Add the rosemary, dried fruits, ginger, and plums to the pan with the rooibos tea.

  • Cook them for 10 minutes and remove from the heat.

  • Add the pan fluid and half of the fruits to a food processor and pulse until a paste forms.

  • Heat another pan over high heat.

  • Oil and season the chops, fry them in the pan for 5-7 minutes each side, adding the butter and rosemary as you turn.

  • Remove the chops from the pan and coat with the dried fruit glaze.


  • Serve the chops with the remainder of the fruits and potatoes.

Recipe Meal Types: - Lunch - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries

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