Baked Sticky Chops with Plum Chutney Baked Sticky Chops with Plum Chutney

Baked Sticky Chops with Plum Chutney

prep time
20 mins

cook time
1 hour

6 people


  • 6 lean loin chops, cutlets or leg steaks
  • For the sticky marinade:

  • 2 tablespoons white wine vinegar
  • ½ teaspoon ground nutmeg
  • 2 garlic cloves, peeled and crushed
  • 1 tablespoon light brown sugar
  • 4 tablespoons plum jam
  • 5 tablespoons tomato ketchup
  • 1 tablespoon soy sauce, optional
  • 1 tablespoon sweet chilli sauce, optional
  • For the plum chutney:

  • 450g dark plums, stoned and halved
  • 2 eating apples, peeled, cored and cut into chunks
  • 50g sultanas
  • 1 carrot, peeled and grated
  • 50g demerara sugar
  • Pinch salt
  • Pinch ground cloves
  • 100ml white wine vinegar


  1. Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
  2. Prepare the sticky marinade; in a large shallow bowl mix all the marinade ingredients together. Add the steaks and coat in the marinade mixture. Cover and chill for 2 hours or ideally overnight in the refrigerator.
  3. Place the chops on a metal rack in a non-stick roasting tin and bake for 35-40 minutes, turning once, or on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
  4. Meanwhile prepare the chutney; place all the ingredients in a large stainless steel pan and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until the fruit is soft.
  5. Remove from the heat and pour into a sterilised jar.
  6. Serve the lamb with the chutney, sauté potatoes and wilted spinach.


The chutney will keep for 1 week and works well with beef too.