A very good source of Vitamin C

Method

1. Trim the chops, snipping the edges to prevent curling during cooking. Marinate in the red wine for several hours. Drain, reserving the wine. Pat the meat dry.
2. Sauté the chopped bacon in the oil in a frying pan. When nearly crisp, add the onion and mushrooms and sauté until lightly coloured. Place half in the casserole.
3. Dust the chops in the seasoned flour and brown in batches in the frying pan. Place in the casserole with the herbs and the sugar. Top with the remaining bacon mixture. Add the reserved wine. Cover and cook at 160°C for 1 hour.
4. Meanwhile, place the tamarillos in a bowl, leaving the stalks attached. Cover with boiling water and stand for 2-3 minutes. Drain and cover in cold water. With the point of a sharp knife, make a cross in the skin at the pointed end. Remove the skins. Cut the tamarillos in half, just to the stem end. Turn at right angles and make a second cut to the stem end.
5. Place in the casserole adding a little water, if necessary. Cover and continue cooking for a further 30 minutes. 

To serve

Serve over a bed of braised spinach/ silver beet or alongside mashed kumara and green beans.