I find pork chops quite uninteresting, even though pork is my favourite meat. Of the cuts, I think the chop is the least exciting and I often find myself shallow frying it and adding interest by means of a mustard sauce of some sort. This time I decided to treat the chop as any other cut that can be slow cooked (think pulled pork…).
I am crazy about pulled pork. There is something about soft, succulent, smoky, sweet shredded pork flesh that I cannot resist. When I had an Aga with a simmering oven (ideal for slow cooking), I thought that was the perfect reason to make it. I have since made this a few times in a conventional oven and that’s the recipe I post here.
This meatloaf is as simple as can be – it is all about the meat (and butter, and Port Wine). And as a lot of the dishes I cook and love, it comes from my Mum’s endless repertoire of yummy homely foods.
If I want to make a fancier version I use herbs (parsley and oregano work well), chopped onions and/or garlic, grated parmesan and sometimes a tiny bit of chorizo (not too much as it can overpower the other meats). Feel free to add any combination of these until you have your favourite version. But trust me, the simple version is divine just as it is and it is dead simple to make. I wanted to post this version because I stand behind it flavour wise and didn’t want to complicate the recipe for the sake of it.