Pork Chops with Mash & Roasted Veggies with Shiraz & Rooibos

Prep Time: 15 mins

Cook Time: 30 mins

Servings: 2

Ingredients:

●       Bone-in pork chops – 2 (about 400g / 14 oz total)

●       Baby carrots – 100g / 3.5 oz

●       Pattypan squash or zucchini – 150g / 5 oz

●       Olive oil – 2 tbsp

●       Garlic – 1 clove, smashed

●       Butter – 1 tbsp

●       Shiraz & Rooibos Salt – 1 tsp / 4g

●       Mashed potatoes – 2 cups (made with cream & butter)

●       Optional: fresh thyme or rosemary

For the Jus:

●       Pan drippings

●       Shiraz wine – 50ml / 1.7 fl oz

●       Butter – 1 tsp

●       Splash of water or stock

Instructions:

1. Preheat oven to 200°C (390°F). Toss baby carrots and squash with olive oil and roast for 25–30 min.
2. Season pork chops with Shiraz & Rooibos salt and pepper. Sear in a hot pan with a bit of oil and smashed garlic, 3–4 min per side until golden. Finish in oven if needed.
3. Remove chops and let rest. In the same pan, deglaze with Shiraz wine, scraping the bits. Add butter and reduce until slightly thickened.
4. Serve chops with mashed potatoes, roasted veg, and drizzle with pan jus.
5. Finish with a pinch of Shiraz & Rooibos salt before serving.

Recipe Suggestions:

Pair with honey-glazed onions or grilled plums for a deeper wine note. Works beautifully with lamb chops or duck breast too.

Get the Shiraz & Rooibos HERE