My plan had been to cook these pork chops on the open fire, but since I had let the fire go out (there are limits to my multi-tasking talents) and it’s hard to justify rekindling a fire when it’s over 20°C outside, I decided to cut the meat into strips and cook them on the hob.
Ingredients (serves 4)
4 pork chops
2 cloves of garlic
1 bay leaf
3 tablespoons’ calvados
thumb size piece of fresh grated ginger
1 cinnamon stick
salt, pepper, tumeric, curry powder
100ml pouring cream
Chop the shallots, garlic, mushrooms and apples and fry until golden brown in olive oil. Add the stips of pork and then the grated ginger, cinnamon stick and cashew nuts. Season to taste (I tend to like things hot and spicy). Keep frying until the pork is cooked (roughly five minutes) and then add the calvados and cream. Cook for a further two or three minutes until the cream is bubbling and slightly thickened.
Serve with rice or shredded cabbage.