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

Baked Sticky Chops with Plum Chutney

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

prep time
20 mins

cook time
1 hour

serves
6 people

Ingredients

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

  • :30ml/2tbsp white wine vinegar
  • 2.5ml/½tsp ground nutmeg
  • Salt and freshly milled black pepper
  • 2 garlic cloves, peeled and crushed
  • 15ml/1tbsp light brown sugar
  • 60ml/4tbsp plum jam
  • 75ml/5tbsp tomato ketchup
  • 15ml/1tbsp soy sauce, optional
  • 15ml/1tbsp sweet chilli sauce, optional
  • For the plum chutney

  • :450g/1lb dark plums, stoned and halved
  • 2 eating apples, peeled, cored and cut into chunks
  • 50g/2oz sultanas
  • 1 carrot, peeled and grated
  • 50g/2oz Demerara sugar
  • Pinch salt
  • Pinch ground cloves
  • 100ml/3½floz. white wine vinegar

Method

  1. Preheat the oven to Gas mark 6, 200°C,400°F.
  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.

Tips:

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