Braised Chops In Mint Jelly
|Loin chops||8 , boned and rolled|
|Onion||1 Large, peeled and sliced|
|Freshly ground black pepper||To Taste|
|Stock||1⁄2 Pint (From The Chops)|
|Fresh mint leaves||1 1⁄4 Bunch (125 gm), washed, chopped|
|Wine vinegar||5 Tablespoon|
|Hot water||4 Tablespoon (Use Very Hot Water)|
Fry the chops in a casserole to brown on each side, without fat.
Add the onion, the mint leaves, seasoning and stock.
Bring to the boil, cover and cook in the oven for 40 minutes.
Remove the chops, cool and place on a serving dish in the refrigerator.
Cool the stock from the chops and skim away the fat.
Add the mint and wine vinegar.
Dissolve the gelatine thoroughly by sprinkling in hot water, add to the mint liquid and pour over rolled chops.
Allow to set and serve with salad and new potatoes.