Pork chops, roasted chilli, tamarillos and bok choy

Babiche Martens

Ingredients

8	Tamarillos (Main)
1 Tbsp	Butter, plus 1 Tbsp extra for cooking the pork
¼ cup	Port
2 tsp	Brown sugar
¼ cup	Vegetable stock, or chicken stock
2	Red chillies, fresh
1 Tbsp	Rice bran oil, or olive oil
4	Pork chops, free range (Main)
4 handfuls	Bok choy, steamed

Directions

1. Cut a cross on the end of each tamarillo with the point of a sharp paring knife. Put into a bowl and cover with boiling water.
2. After 20 minutes, remove the fruit and peel. Preheat oven to 180C. Slice the fruit and place in a baking dish. Dot with butter, pour over the port, sprinkle in the sugar and add the stock.
3. Chop the chillies, removing the seeds if less heat is desired, and add. Season, then bake for 15 minutes, turn and cook for a further 15 minutes.
4. Heat a frypan, add the oil and extra butter. Season the pork chops and cook for approximately 4 minutes on each side, turning once golden.
5. Serve the pork with the chilli tamarillos and steamed bok choy.