Sweet and savoury pork chops
Sweet and savoury pork chops recipe
Photo by Roberto Caruso
These saucy pork chops pair beautifully with a Bourgogne Pinot Noir — using only a handful of fresh ingredients, it's an easy dish that will wow your dinner guests.
, about 500 g
finely grated fresh
, sliced diagonally
- HEAT a large non-stick frying pan over medium-high. Add oil. Sprinkle chops with salt and cook 1 min per side. Push them to side of pan and reduce heat to medium-low.
- STIR lemon zest and juice with apricot jam and ginger, then add to pan. Stir to loosen brown bits from bottom of pan, then turn chops until coated with jam mixture. Cover and continue simmering 3 more min, turning halfway through. Stir in onions and transfer to plates.
Nutrition (per serving)
- 28 g,
- 16 g,
- 6 g,
- 1 g,
- 203 mg.
Saucy chops & spinach couscous, Pair it with: A pinot from Burgundy.
This pinot noir has it all: red-berry fruit, firm acidity and tannins. Though traditional burgundy may appear to be an odd choice with lemon and apricot flavours, it works very well with this dish.
Our pick: Bouchard Pére et Fils La Vignée, Bourgogne Pinot Noir, France, $18.