4 pork loin chops, trimmed of fat and bone watercress for decoration For the onion jam: 4 Tbs. oil 1oz/25g butter 1 large onion, peeled and thinly sliced 2 large cloves garlic, peeled and crushed 1 Tbs. demerara sugar 2 Tbs. tomato puree 1 Tbs. sun-dried tomato paste salt and ground black pepper
Instructions
1) First make the jam. Heat half the oil and butter in a pan and fry onion and garlic slowly over low heat to soften. Sprinkle over sugar and stir in to dissolve. Mix in tomato puree and paste. Season. Remove from heat and reserve.
2) Fry pork loin in remaining oil for 5 minutes each side, or until cooked through. Season and transfer to a warmed serving plate. Top each piece of loin with a little onion jam. Pour over pan juices. Decorate with watercress.
