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Cut the ends off the butternut pumpkin and scoop the seeds out. Season with salt and pepper and fennel seeds. Cover with 40 ml olive oil. Place in the oven for 30 minutes or until soft (depending on size of pumpkin).
Peel the apples, cut into quarters. Remove the core. Set aside.
Place the pork chops on a plate. Cover with 40 ml of olive oil and salt and pepper to taste. Sprinkle the ground coriander seeds over the pork on both sides.
Add 40ml of olive oil in a medium to hot pan. Add the pork chops. Cook 2 – 3 mins on each side. Add the apples and 4 tsp of butter. Place in the oven at 200 °C and cook for 10 – 15 mins (depending on the thickness of the pork).
In another pan over medium heat add 40 ml of olive oil and the broccolini and good pinch of salt and cook for 3-5 mins. Add the chilli and 40 ml vegetable stock. Set aside.
When the pork chops are ready take out of the oven and add the rest of butter, sugar, brandy and 50 ml vegetable stock. Bring to the boil.
To serve place a scoop of pumpkin, broccolini, chilli and a pork chop on a plate. Add some apples on top and sauce.