Zug Pork Chops

This delicious dish combines succulent pork chops with juniper-flavoured wine sauce, served with a garnish of potatoes, onion and bacon. Serve with a mixed salad and some well-chilled Alsatian white wine.

4 large pork chops

1 teaspoon salt

1 teaspoon black pepper

2 oz. butter

4 fl. oz. dry white wine

10 juniper berries, crushed

1 tablespoon beurre manie

1 tablespoon butter

1 medium-sized onion, finely chopped

6 lean bacon slices, grilled until crisp and crumbled

2 lb. potatoes, cooked, drained, mashed and kept hot

Rub the pork chops all over with the salt and pepper.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the pork chops and fry them for 5 minutes on each side or until they are well browned all over.

Pour over the wine and add the juniper berries. Bring the liquid to the boil, reduce the heat to moderately low and continue cooking the chops for 20 to 30 minutes or until they are thoroughly cooked and tender.

Meanwhile, prepare the garnish. In a medium-sized frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Remove the pan from the heat and stir in the crumbled bacon. Stir in the mashed potatoes and beat well to blend. Return the pan to moderate heat and cook, stirring constantly, for 2 to 3 minutes or until the mixture is heated through.

Remove the pan from the heat and arrange the potato mixture on a large, warmed serving dish.

Remove the pork chops from the frying-pan and arrange them dccoratively over the potato mixture. Keep warm while you finish off the sauce. Raise the heat to moderately high and boil the pan juices for 5 minutes. Stir in the bcurre manic, a little at a time, until the sauce thickens slightly and is smooth.

Remove the pan from the heat and pour the sauce over the pork chops. Serve at once.

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