Main Meals

Pork tagliata

15 minutes
15 minutes

This pork tagliata is served with an easy blueberry pickle. It gives you a flavour-packed side for pork chops. Just add slaw to make it a complete meal.

Wine/Spirit Pairing
Kleine Zalze Cabernet Sauvignon Cinsault

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  • For the pickled blueberries:
  • 500 g blueberries
  • 1⁄4 cup Woolworths cranberry vinegar
  • 1 cup water
  • 120 g sugar
  • 1 T salt
  • 4 juniper berries
  • 4 bay leaves
  • 1 x 5 cm fresh ginger piece, sliced
  • 2 T butter
  • 2 T olive oil
  • 2 thyme sprigs
  • 6 sage leaves
  • 4 pork shoulder chops
  • salt, to taste

1. To make the pickled blueberries, place all the ingredients in a pan and simmer for 5 minutes. Pour into sterilised jars and seal. Cool and refrigerate for up to 2 weeks.

2. Melt the butter and olive oil in a pan. Add the thyme, sage and chops and fry for 5 minutes on each side.

3. Allow the chops to rest for 5 minutes, then slice and serve with the pickled blueberries.

Cook's note: Keep the pickled blueberries in a jar or bottle in the fridge for up to two weeks. They’re a great addition to summer slaws and delicious with strawberry ice cream, too

Find more pork recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistants: Emma Nkunzana and Cheri Kustner

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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