Pork chops, with caramelised red onion gravy and orange noodles (serves 2)
1 tbsp vegetable oil
4 pork chops, seasoned with salt and pepper both sides
4 red onions, sliced thickly
2 tsp dried rosemary
Pinch celery salt
1 tbsp maple syrup
LOTS of black pepper
500ml chicken stock
2 tsp flour, mixed with water
2 stacks medium egg noodles¼ tsp turmeric
Splash toasted sesame oil
Splash dark soy sauce
1. Preheat the oven to 100C. Fry the seasoned pork chops in the oil in a large frying pan (may have to do this in batches) 3-4 minutes each side. Place on an oven tray and put in the oven to keep warm.
2. In the same pan, add the onions, rosemary and celery salt, and fry on a high heat for 10 minutes, stirring often. Add the maple syrup and black pepper and fry for a further 5 minutes. Add the chicken stock and flour, and cook on a high heat for 10 minutes, stirring often, until the onions are soft and the sauce is very thick.
3. Meanwhile, boil a pan of salted water. Add the egg noodles and turmeric, and cook according to the packet instructions. Drain, toss in the sesame oil and soy sauce, and put onto two plates.
4. Remove the pork chops from the oven, place on top of the noodles, and spoon over the caramelised onions. Serve!