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Tracy’s potato latkes

Hanukkah recipes

Tracy’s potato latkes

Tracy’s vegan mushroom-and-walnut pâté

Hanukkah recipes

Tracy’s vegan mushroom-and-walnut pâté

30 minutes

Tracy’s root vegetable tzimmes

Hanukkah recipes

Tracy’s root vegetable tzimmes

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Afternoon tea

Audrey’s chocolate brownies

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Tracy’s potato kugel

Jewish holiday

Tracy’s potato kugel

50 - 60 minutes

My father’s kneidlach

Jewish holiday

My father’s kneidlach

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Aunty Sarah’s flaumen (prune) tzimmes

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

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Aunty Irene’s Orly Whip Cassata

Ice cream

Aunty Irene’s Orly Whip Cassata

Braised duck legs with polenta

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef-and-marrow ragù

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Herbed lamb knuckles

Italian recipes

Herbed lamb knuckles

1 hour

Pork loin chop piccata

Italian recipes

Pork loin chop piccata

20 minutes

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Pork loin chop piccata

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4-6 bone-in pork loin chops
sea salt and freshly ground black pepper, to taste
60 g flour
4 T olive oil
4 garlic cloves, thinly sliced
1⁄3 cup dry white wine
2 T fresh lemon juice
1 T capers, drained and coarsely chopped
3–4 T butter, cut into pieces
parsley, chopped, for serving
lemon slices, for serving

Method

1. Season the pork chops on both sides, then dust with flour, shaking off any excess.

2. Heat 3 T olive oil in a large pan over a medium high heat. Fry the pork chops in batches for 3–4 minutes per side until just cooked through.

3. Remove from the pan, lightly wipe out with kitchen paper, then add the remaining oil and fry the garlic for 1 minute. Deglaze the pan with the wine, lemon juice and capers.

4. Bring to the boil and cook until the sauce has thickened, then add the butter and stir to melt. To serve, spoon the sauce over the pork chops, sprinkle with the parsley and garnish with the lemon slices.

Find more pork recipes here

Photographer: Myburgh Du Plessis
Food Assistant: Claire van Rooyen and Bianca Jones