24 Nov Pan fried pork chops with pineapple chutney, potato bake and guava and cherry cheesecake
Posted at 09:22h
in Dessert, Fruit, Kaapse Kombuis Kuiers op Radio KC, Mains, Pork, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine
Ingredients
Pork chops
- 4 x 3cm thick pork loin chops
- 1 egg beaten with a splash of water
- 1 packet Southern Coating extra crunch
- Some oil for shallow frying
Pineapple chutney
- 1 tin Rhodes Crushed pineapple
- 1 cup Rhodes pineapple jam
- 1/2 cup White wine vinegar
- 1 Onion, peeled and chopped
- 1 cup Pakco mango atchar
Potato bake
- 1 tin Rhodes braai relish
- 4 potatoes, cooked, peeled and sliced
- 4 large Baby Marrows washed, dried and sliced
- 4 thick beef or pork bangers, pan fried and sliced
- 400 ml cream
- 20 ml Hinds Potato spice
- Salt and pepper to taste
Guava and cherry cheesecake
- 1 packet Magpie Puff pastry,
- 1 packet Trotters cherry jelly
- 2 tins Rhodes guava halves, strained - keep the syrup
- 2 cups creamed smooth cottage cheese
- 1/2 cup castor sugar
- 1 cup cream
Instructions
Pork chops
- Dip the pork chops in the beaten egg.
- Cover with the Southern Coating and shallow fry on both sides until golden brown and cooked.
- Serve with the pineapple chutney.
Pineapple chutney
- In a saucepan, fry the onion until cooked and slightly browned.
- Add the crushed pineapple, jam, vinegar and atchar and cook until sticky
- Serve with the pork chops.
Potato bake
- Pour the braai relish into a prepared deep oven dish.
- Layer the potatoes, baby marrow, sausage slices and egg slices upright on top of the relish.
- Mix the potato spice and cream and season to taste.
- Pour over everything and bake in a 180-degree oven for 45-50 minutes or until cooked and golden brown.
Guava and cherry cheesecake
- Line a pie dish or deep oven dish with the puff pastry and prick with a fork.
- Bake for 15-20 minutes until golden brown and cooked. Cool down.
- Mix the jelly powder with 1 cup boiling water and let cool to room temperature.
- Whisk the cottage cheese, sugar and guava syrup together until the sugar has dissolved.
- Add the cooled jelly and mix until combined.
- Whip the cream to stiff peaks and fold into the cheesecake mix.
- Pour the on top of the baked pastry and smooth out.
- Place the guava halves on top in a pattern and place in the fridge until set.