Ingredients
Sweet and sour nectarines

2 tbsp vegetable oil
3 South African nectarines (or peaches), halved and pitted
2 small onions, sliced
2 spring onions, sliced diagonally
250ml orange juice
190ml sherry vinegar
4 tbsp honey
Black pepper
5 cardamom pods, split in half

Pork
1 tbsp brown sugar
½ tsp freshly ground black pepper
½ tsp chili powder
? tsp paprika
½ tsp garlic salt
4 pork loin chops
2 tbsp vegetable oil

Serves:
4

Preparation time:
20 minutes

Cooking time:
30-35 minutes



South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa

Method

  1. Heat the oil in a large frying pan over medium-low heat. Add the nectarines (cut side down), onion slices and spring onions. Cook them until the nectarines caramelize and the onions have just begun to soften (about 20 minutes). Remove the pan from the heat and transfer to a plate
  2. Meanwhile, make the sweet and sour glaze. Bring the orange juice, vinegar, honey, pepper, and cardamom to a simmer in a large saucepan over high heat. Lower the heat to medium to maintain a gentle simmer and reduce the sauce until it is thick and syrupy (about 20 minutes)
  3. At the same time preheat oven to 200ºC, fan 180ºC, gas mark 6, ready to roast the pork. Combine the brown sugar, pepper, chili powder, paprika, and garlic salt and oil in a small bowl. Rub the seasoning mix over the pork, coating the meat generously with all of it
  4. Roast the seasoned pork chops on a foil lined baking tray for 25 minutes
  5. Serve pork chops with the nectarines, onions and sweet and sour glaze

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa


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