Baked kassler pork chops with pineapple rings recipe by Johan Joubert paired with Kleine Zalze Vineyard Selection Barrel Fermented Chenin Blanc.
Ingredients
6-8 thick smoked Kassler pork rib chops
250 ml hot English mustard (made from mustard powder)
15 ml brown sugar
1 x 440 g tin pineapple rings
6-8 whole cloves
30-40 ml butter, plus extra for greasing
Recipe
Serves 4-6
Preheat the oven to 200°C.
Cut 6-8 squares of aluminium foil big enough to wrap each pork chop. Grease each square with extra butter. Place a chop on each square. Coat each chop with a generous layer of mustard (one side only).
Sprinkle 2.5 ml of sugar over each. Drain the pineapple rings and place one on each chop. Insert a clove into each ring and place a dab of butter on each. Wrap up well and place on the grid of an oven pan.
Bake for 1 hour. Serve with roasted beetroot and a mixed leafy salad.
Wine Pairing
Kleine Zalze Vineyard Selection Barrel Fermented Chenin Blanc
Chef Michael Broughton at Kleine Zalze's Terroir restaurant (six times Eat Out Top 10 restaurant since opening in 2004), designs his dishes, often described as ‘deceptively simple’, around Johan's Kleine Zalze wines.
When the urge strikes, Johan also pays chef Nick van Wyk at Kleine Zalze Lodge a visit and they 'play' with various flavours, Johan selecting the Kleine Zalze wines and Van Wyk coming up with food matches.