This week we are showcasing Pork
With the weather seemingly staying in the summer mode, Pork is perfect for the al fresco dining.
One of the most versatile types of meat, pork is great value for money, tender when cooked correctly, and just bursting with flavour.
Pork is often thought of as a particularly fatty type of meat but modern breeding, rearing and butchering has today made pork a low-fat, healthy meat.
We have some great cuts you wont normally see in the supermarkets, like Cheeks, Belly and whole fillet.
Remember we are happy to prepare your pork as you like, by hand, and also give you tips on how to cook. Why not ask about our hams, perfect for this Christmas.
Below you will find a recipe to give you a little inspiration, plus look out on our Social Media this week for more recipe videos.
Balsamic BBQ Pork Chops
3/4 cup balsamic vinegar
170gm cup tomato sauce
55gm cup brown sugar
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (190g) pork loin chops
1 pinch salt and freshly ground black pepper, to taste
1)Stir the balsamic vinegar, tomato sauce, brown sugar, garlic, Worcestershire sauce, Dijon mustard, 1/2 teaspoon salt and 1/2 teaspoon black pepper together in a saucepan over medium-low heat; cook the sauce at a simmer for 20 minutes. Remove from heat and allow to sit for 5 minutes.
2) Preheat a barbecue for medium heat and lightly oil the grate. Season both sides of the pork chops with salt and black pepper. Brush the chops with the sauce from the saucepan.
3)Cook the pork chops on the preheated barbecue until the chops are no longer pink in the centre, about 5 minutes per side. Remove from the barbecue then allow to rest for 3 minutes before serving with the remaining sauce on the side.