![\"\"](\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2021\/08\/Spier-Wine-Recipe-Signature-Shiraz-crumbed-pork-chops_01-2-267x400.jpg\")
Spier’s Signature range of\u00a0easy-going wines can be enjoyed every day and includes one of our favourites – the Spier Signature Shiraz. A treat for you and your lucky dinner guests, this wine pairs perfectly with tender and juicy pork chops, coated in a mouth-watering golden crumble. This could easily become your go-to red wine!<\/p>\n
Spier Signature Shiraz with crumbed pork loin chops with grilled fennel and orange salad, and a buttermilk drizzle\u00a0<\/strong>(serves 4)<\/p>\n You’ll need: (For the drizzle and salad):\u00a0250ml buttermilk,\u00a060ml mayonnaise,\u00a015ml fresh lemon juice,\u00a0a few drops of Tabasco sauce (optional),\u00a0a few dill sprigs, finely chopped (extra for serving),\u00a0salt and pepper to taste,\u00a01 fennel bulb, finely sliced,\u00a0a few crisp green salad leaves,\u00a02 oranges, skinned and sliced\/segmented. For the crumbed chops:\u00a03-4 slices of white bread,\u00a0125ml cake or white bread flour,\u00a02.5ml smoked paprika (optional),\u00a0salt and pepper to taste,\u00a03 eggs,\u00a04 large pork loin chops,\u00a0canola oil for frying<\/p>\n To make:\u00a0Place buttermilk, mayonnaise, lemon juice, Tabasco, dill, salt and pepper in a small blender and blitz to a smooth sauce. Set aside.\u00a0For the salad: Heat a griddle pan on high, grill the fennel in a single layer until lightly charred on both sides, 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.\u00a0For the pork chops: Process the bread to fine crumbs. 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. 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 prepared 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 chops in the oil and fry on both sides until golden \u2013 3 to 4 minutes on each side. Remove from the oil and drain on kitchen paper, then serve hot with the salad and dressing.<\/p>\n