Recipe: Sticky Pinotage-Glazed Pork Chops with Apple Slaw

Serves: 2
Time: 25–30 minutes

Ingredients

• 2 pork chops (bone-in or boneless)
• 1 tbsp olive oil
• Salt & black pepper

For the glaze:

• ½ cup Pinotage (Pick of the Bunch Pinotage or Redhill Pinotage)
• 2 tbsp honey (or brown sugar)
• 1 tbsp soy sauce
• 1 clove garlic, minced
• ½ tsp paprika or chilli flakes (optional for a little kick)

For the apple slaw:

• 1 green apple, julienned (or grated)
• 1 cup shredded cabbage (red or white)
• 2 tbsp mayonnaise (or Greek yoghurt for lighter)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt & pepper

Method

1. Prepare the glaze:
   • In a small saucepan, combine Pinotage, honey, soy sauce, garlic, and paprika.
   • Simmer 5–7 minutes until reduced and slightly syrupy.
2. Cook the pork chops:
   • Season pork with salt and pepper. Heat olive oil in a pan and sear chops 3–4 minutes per side until golden and cooked through.
   • Brush generously with Pinotage glaze and let it caramelise slightly in the pan for 1 minute.
3. Make the slaw:
   • Mix apple, cabbage, mayo, mustard, and lemon juice in a bowl. Season to taste.
4. Serve:
   • Plate pork chops with extra glaze drizzled over.
   • Add a fresh scoop of apple slaw on the side.

Why we love this recipe

• Pork’s natural sweetness loves a fruity red like Pinotage.
• The wine glaze creates a sticky, tangy-sweet coating that matches the wine’s berry notes.
• The crisp, tangy apple slaw cuts through the richness and keeps it fresh

Given the recipe a try? We would love to see your creations! Tag us on social media using @simonsigwines.