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Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 18. July 30 1979
Neck Chops with Fruit (4 people)
Neck Chops with Fruit (4 people)
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Neck chops are an incredibly cheap cut of meat (I fed 8 people to satiation and the meat cost (2.30). They come in pain and one such pair is ample for one helping. Neck chops need a long cooking time to get them realty tender.
Things you will need: —
- 4 neck chops - roll in wholemeal or rye flour
- 1 cup water
- 2 cups dried fruit (try 1 cup each of pears and peaches.)
- ¼ cup honey
- ½ teaspoon assorted herbs (cinnamon, cloves, ginger make a good combination)
- 2 tablespoons lemon juice or vinegar
- ¼ teaspoon salt
Place chops in baking dish and then in preheated oven at 350°F for two hours. (Cover top tightly.)
Sometime in 2 hours add fruit, honey, herbs, lemon juice and salt to water and simmer gently for about 5 minutes.
Drain off fat after 2 hours and then add fruit mixture. Cover and return to oven for ½hour at 400°F.
Try with brown rice and a glass of still red wine.