This recipe appeared recently in the Otago Daily Times. Funnily enough I have been making it for years and it is far and away my favourite pork chop recipe. Here it is with a couple of small variations of my own. Great with a foam of mashed potatoes!
Mum’s Pork Chops
4 pork loin chops, thick and even.
4 rings pineapple and the juice from the can
1 onion finely sliced or chopped
1 clove garlic finely chopped
2 T flour mixed with a teaspn paprika ( not that smoky sweet kind)
4 T sherry, brandy or pinot noir
1 T tomato paste
1T brown sugar
1 teasp soy sauce
salt and pepper to taste
Toss the pork chops in the flour/paprika mixture and brown gently in oil then transfer to a shallow oven-proof dish.
Add onion and garlic to pan and cook gently until translucent ( not brown)Swish out the pan with the remaining ingredients plus up to a cup of water. Surround the pork chops with this sauce. Top each chop with a pineapple ring with a prune in the centre. Chop the remaining prunes and scatter them around.
Cover and bake in a pre-heated 180 degree C oven about an hour or until done. Remove the cover and bake a further 10 minutes.
Wine Pairing – Bald Hills Single Vineyard Pinot Noir 2012
Serve it with Bald Hills Single Vineyard Pinot Noir 2012 while it is still young (and has that sharpness about it) to cut back the richness of this dish.