Goat Double loin Chops

Serving Size100 g
per serve% RI*
Energy456 kj5%
109 kcal
Fat2.31g3%
Saturated Fat0.71g4%
Monounsaturated Fat1.03g
Polyunsaturated Fat0.17g
Carbohydrates0g0%
Sugar-
Fibre0g
Protein20.6g41%
Salt0.20g3%
Cholesterol57mg
Potassium385mg19%

Cooking Idea

Ingredients
4 good sized goat double loin chops
1 bunch of Cavallo Nero de stalked and roughly chopped
A mild red chilli (or whatever heat suits your preference) deseeded and sliced
1 large tbsp of organic crunchy peanut butter (or any nut butter of your choice)
A firm English pear cored and diced
2 tbsp extra virgin rapeseed oil
1 knob of organic unsalted butter (goats butter if you can get it)
A few splashes of pear cider

Method

Bring a pan of lightly salted water to a rapid boil, then add the kale and cook until just tender. Remove from the water and strain well. Then place a heavy-bottomed skillet on high heat until it starts to lightly smoke, and season the chops. Place them in the skillet with a little light rapeseed oil, and cook until the first side has gained a good dark brown colour. Next, we turn and cook until the other side has the same colour. remove from the pan and allow to rest for a few minutes.

Once the pan has cooled slightly, place the knob of butter into the pan and melt ready to pour over the chops. Goat chops are best served pink like lamb.

Once this is done, get a large saucepan of hot olive oil and add the chilli, peanut butter, diced pear and pear cider. Cook briefly and add the kale. Toss over the heat until hot and thoroughly mixed.

Season and serve with the rested goat chops, spoon over any liquid left in the kale pan and the butter left in the goat pan.