Recipes Archive

Afternoon tea

Sticky toffee carrot cake pudding

30 minutes ¾ cup hot rooibos tea

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Sosatie spiced lamb sausage with creamy samp

30 minutes

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Venison sausage-stuffed conchiglioni

35 minutes

Pork recipes

Salami-stuffed dates with honey

15 minutes

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Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Pork loin chop piccata

20 minutes

Pork loin chop piccata

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

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Pork loin chop piccata

Pork loin chop piccata

Ingredients

Method