You can cook this on your campfire in a camp oven or in the van in a frypan eezy peezy, I use a cast iron pan without a handle so it goes in the oven.
4 pork chops 2 tablespoons fresh rosemary oil ( I prefer olive) 2 tablespoons of butter (I SAID BUTTER NOT THAT OTHER STUFF) 1 cup port 1/2 cup dried cranberries (maybe sultanas will work) 1 to 2 tablespoons Hoisin or chinese bbq sauce (I prefer the bbq)
FUN PART
Pat chops dry with paper towel and rub a little oil and the rosemary into them heat pan and cook chops in oil until seared on both sides (dont burn the buggers) Cook in a moderate oven or the camp oven if outside for about 20 minutes, make sure you dont overcook.
Remove chops from pan or camp oven and deglaze with the port, add berries and simmer for about 5 minutes, add sauce to taste, add the butter a knob at a time and stir until it starts to thicken, put the chops back in the pan and simmer for about 2 minutes.
You can cook this on your campfire in a camp oven or in the van in a frypan eezy peezy, I use a cast iron pan without a handle so it goes in the oven.
4 pork chops
2 tablespoons fresh rosemary
oil ( I prefer olive)
2 tablespoons of butter (I SAID BUTTER NOT THAT OTHER STUFF)
1 cup port
1/2 cup dried cranberries (maybe sultanas will work)
1 to 2 tablespoons Hoisin or chinese bbq sauce (I prefer the bbq)
FUN PART
Pat chops dry with paper towel and rub a little oil and the rosemary into them
heat pan and cook chops in oil until seared on both sides (dont burn the buggers)
Cook in a moderate oven or the camp oven if outside for about 20 minutes, make sure you dont overcook.
Remove chops from pan or camp oven and deglaze with the port, add berries and simmer for about 5 minutes, add sauce to taste, add the butter a knob at a time and stir until it starts to thicken, put the chops back in the pan and simmer for about 2 minutes.
I usually have this with mash spuds and peas.
NOW IM HUNGRY !!!!!!!!
Cheers
Ellen