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A 2013 Harvest Favourite: Fran's Glazed Pork Chops!!
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Every day during the harvest, Francis (aka Fran) creates the most beautiful meals for the harvest team. As they work many (and often late) hours, she tries to give them the best tastiest meals she can.
Unfortunately the rest of us are left with big eyes and watering mouths as we have to endure the awesome scent that linger into the office and laugh at our Bovril sandwiches.
Well, Fran's Glazed Pork chops are one of my favourite dishes... (it is right up there with vetkoek and curry mince!)

Ingredients

2 Pork Chops, bone in
1 Cup Flour
1 Tablespoon Smoked Paprika
1 teaspoon Salt
Sunflower Oil
Juice of 2 lemons
125ml Kanu Viognier
2-3 Tablespoons Brown Sugar
Preheat oven to 180°C
 
Whisk together flour, paprika, and salt in a bowl.  Cover the chops in this flour and shake off the excess flour.

Heat up a few glugs of oil in a big pan and fry the chops until they start to “get some colour”.
Place the chops in an ovenproof dish, while you deglaze the pan with the lemon juice and Viognier. Make sure to scrape the browned bits off the bottom of the pan while reducing the liquid slightly.  Pour the content of the pan over the pork chops and sprinkle the top of the pork chops with the brown sugar.

Place in oven for about 10 minutes, or the pork is cooked through.
Remove the chops from oven and let them rest for a few. This will allow your meat to become much more succulent, as the protein slightly relaxes after the extreme heat.

Pour the “pan drippings” over the pork as you serve it with garlic mash and oven grilled buttered green beans. Pour yourself a few swirls of Kanu Viognier 2012 and savour every bite. Absolutely delish…!


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