Pork Chops served with Slaphakskeentjies
It's time to whet your appetite this Heritage Month!
Lick your lips at this decadent pork chop recipe.
INGREDIENTS
- 4 pork loin or rib chops, with a thickness of 1 cm
- salt & pepper for seasoning
- 2 tbsp of butter
- 15 ml cooking oil
- 4 tsp (20ml) honey
- 2 tsp (10ml) wholegrain mustard
- 2 sprigs of fresh sage
- 125ml fresh cream
Slaphakskeentjies
This delicious side dish can be made the day before and kept in the fridge.
- 20 pickling onions
- 1 cup of water, or a little more
- ½ cup white wine vinegar
- 1 tin condensed milk
- 1 tsp dijon or any other french mustard
- 1 tsp salt
- 2 eggs
METHOD
Heat the butter and oil in a heavy-based saucepan. Season the pork chops with salt and pepper.
Once the butter is sizzling, add in the pork chops, using a spoon to baste the pork chops with the butter. Cook for 3-5 minutes on one side.
Turn the pork chops, using tongs and not a fork, and continue to baste with the butter and oil.
Add in the honey, mustard and sage to the butter and swirl the mixture around to blend.
Once mixed, add the fresh cream to the pan to make a sauce.
Take the cooked pork chops off the heat and serve immediately.
Enjoy the dish with Slaphakskeentjies and a coleslaw.
Slaphakskeentjies
Boil the onions in water until tender, but not mushy. Drain the water and pour fresh cold water over the onions, drain again, and set the dish aside.
Boil the 1 cup water with vinegar, condensed milk, mustard and salt for 5 minutes. Remove the mixture from the heat and leave to cool.
Add beaten eggs to the cooled mixture and place it back on the stove. Cook the sauce over very low heat, stirring constantly until thickened. Once thick, allow the sauce to cool.
Pour the cooled sauce over the onions and serve alongside the pork chops.
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