Pork with quince and apple

Made dinner last night. Bought pork chops from the butcher near Leiths to make sure I was using the best stuff I could find.

Basically I just chopped the meat and fat off the bone, leaving an inch of fat on the skin side. I then scored the fat with x's and rubbed oil, salt and pepper into them. Next came the quince paste which was just evenly spread over the pink part of each chop. To follow I thinly sliced two apples and put two slices on top of the quince paste. I finished by sprinkling around six or seven fresh oregano leaves (fresh looks better, more rustic, blah blah) on top of the apple and brushed each chop, over the oregano, with melted butter for shine.

They were then roasted for around 20-25 mins at 220 c (fan forced) on a baking tray with baking paper and yum, pork, tender, melts in your mouth, deliciousness!!

Before:

After:

Depending on whether or not you like quince paste, I would say the more the merrier as a thick piece of pork will see the flavour of a thin layer of paste not come through!

Speak soon, love Steffi.