Mint jelly with pork chops
I don't understand the combination of mint jelly served with pork chops that's served at many restaurants. Does anyone eat this mint jello jelly? I don't even get how it's supposed to be eaten. Maybe someone who grew up fond of this can explain to me whether I'm supposed to dab the pork into the jelly or what? I've always thought this to be one of the strangest condiments.
aromatic
Oct 31, 2002 08:33PM
I grew up with mint jelly - but with leg of lamb - never with pork chops. With the lamb we would just pick up a little dab and eat it with the lamb.
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We use mint jelly with lamb chops - delicious! Have never heard of it used with pork
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British style mint sauce is far superior to mint jelly, American style (imho). It's tangy and really minty and more of a drizzle than a schmear, if you get my drift. The recipe is basically fresh mint, vinegar, some turbinado sugar and a small amount of boiling water -- to dissolve the sugar. Set aside for a few hours while your lovely leg of lamb is cooking and enjoy. There's a basic recipe in the new Joy of Cooking, if you want the details.
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Just curious...what part of the country are you in?
Jelly on pork chops will get you ran out of town in Texas.
If meat needs jelly, it's not worth eating!
Smoke, smoke, smoke...
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