Cumin and sage pork chops with onions

• porsi: 4

Bahan-bahan

3 tbsp cumin

2 tbsp dried sage

1 tsp cinnamon

Salt and black pepper

1 x 450g pork fillet, sliced 2cm thick

3 tbsp rapeseed oil

2 onions, thinly sliced

2 tbsp red wine

4 tbsp ketchup

2 tsp chilli powder

30g butter

To serve:

Roast potatoes, wedges or rice

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6. In a small bowl, combine the cumin, sage, cinnamon and some salt and pepper. Remove two teaspoons of the mixture and set aside for the sauce.

2 Rub the spice mixture into the slices of pork. Set aside for 10-15 minutes before cooking.

3 Heat half of the rapeseed oil in a large ovenproof pan over a medium heat. Sear the pork for two minutes per side until nicely browned, then transfer to the oven for 12-14 minutes or until cooked throughout.

4 Transfer to a plate, tent loosely with foil and allow to rest for 10 minutes.

5 Return the pan to the hob over a medium- high heat and add the remaining rapeseed oil. When hot, cook the onions for 5-6 minutes until they begin to soften, stirring often.

6 Add the wine and allow to bubble for 2-3 minutes, scraping any sticky bits from the bottom of the pan using a wooden spoon.

7 Turn the heat to medium and stir in the ketchup, chilli powder and reserved spice mixture. Cook for 2-3 minutes, then stir in the butter until melted.

8 Place the pork medallions on serving plates and add a generous dollop of the onions. Serve with roast potatoes, wedges or rice.