Pork loin chops with berry sauce.

S4

4x250g pork loin chops (of the bone)
a bunch of green fresh beans
200g forest berries (frozen mix)
200ml red wine
200ml veal stock
25ml honey
40g butter, unsalted and chilled
olive oil
s&p

Start with the sauce. In a pan, combine the berries (bar 4 berries), the stock and the wine. Bring to the boil then simmer for about ten minutes. Pour the sauce through a chinois or a fine sieve and push the juice out of the berries. Discard the meat and seeds of the berries and return the sauce to the pan along with the honey and let it simmer for 3 minutes or reduced till half. Blanch the beans.
In the meantime, heat a griddle pan until very hot. Brush the chops with olive oil and season.
Fry the pork 3 minutes on each side.
return the sauce to the heat and stir in the butter 10g at a time. Season and add some demi glaze if you have it.
Serve with a side salad.

drink: durbanville hills, 2005 shiraz