Entertain at home: Crumbed pork loin chops, grilled fennel and orange salad

Treat yourself (and your lucky diners) to these tender and juicy pork chops coated in a mouth-watering golden crumble.

An absolute dreamboat when paired with the Spier Signature Shiraz, thanks to the easy-going tannins and creamy aftertaste that will make this your red wine go-to. Serve it with an orange salad and zippy buttermilk dressing to slice right through the richness. This is one of the best ways to enjoy succulent pork loin chops – a crowd pleaser every time.

Serves 4

You’ll need: For the drizzle and salad – 250ml buttermilk; 60ml mayonnaise; 15ml fresh lemon juice; a few drops of Tabasco sauce (optional); a few dill sprigs, finely chopped (plus extra for serving); salt and pepper to taste; 1 fennel bulb, finely sliced; a few crisp green salad leaves; 2 oranges, skinned and sliced/segmented.

For the crumbed chops: 3-4 slices of white bread; 125ml cake or white bread flour; 2.5ml smoked paprika (optional); salt and pepper to taste; 3 eggs; 4 large (or 8 medium) pork loin chops; canola oil for frying.

How to:

For the drizzle: Place the buttermilk, mayonnaise, lemon juice, Tabasco, dill and salt and pepper in a small blender and blitz to a smooth sauce. Set aside.

For the salad: Heat a griddle pan over very high heat, then grill the fennel in a single layer until lightly charred on both sides, then remove and set aside. On a platter, arrange the salad leaves, fennel, orange and dill, then serve with the freshly fried pork chops (see below) and a drizzle of buttermilk dressing.

For the pork chops: Process the bread to fine crumbs, then transfer to a wide bowl and set aside. In another wide bowl, mix the flour, paprika, salt and pepper and set aside. In a third bowl, whisk the eggs lightly and set them aside. Place the 3 bowls next to each other to form a prepping station, then dip each pork chop one at a time first into the flour mixture, then the eggs, then the crumbs, covering it on all sides. Place the prepped chops on a tray and heat about 0.5-1cm (deep) of oil in a wide pot or pan. When the oil is hot enough for frying, place the prepped chops in the oil and fry on both sides until golden – about 3-4 minutes on each side. Remove from the oil and drain on kitchen paper, then serve hot with the salad and dressing.

Spier Signature wines are widely available at retail outlets and supermarkets and online at

* Recipe & image by Spier


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