Springbok chops with port sauce

Recipe from: 9/10/1998 12:00:00 AM
Ingredients 14
Servings 2
Time

Ingredients

  • PORT SAUCE
  • 5
    ml
    olive oil
  • 1
    small onion, sliced
  • 1
    small stick celery, chopped
  • 2
    large mushrooms, sliced
  • fresh basil
  • 80
    ml
    red wine
  • 80
    ml
    port
  • 50
    ml
    chicken stock
  • salt and freshly ground black pepper
  • 150
    ml
    thick cream
  • 4
    springbok rib chops, bones left intact and scraped
  • 50
    ml
    unsalted butter
  • salt and freshly ground black pepper
 

Method

 
Heat the oil in a fairly small saucepan and add the onion, celery and mushrooms. Add a little basil to taste, cover and braise slowly until tender. Add the wine and port and bring to the boil. Add the stock, season to taste with salt and pepper and simmer for a few minutes. Stir in the cream, simmer until the sauce thickens slightly and pour through a sieve. Reheat and season according to taste. Keep warm. Heat the butter in a heavy-based pan. Fry the meat until it no longer sticks to the bottom of the pan and turn. Fry until done. Spoon the sauce and vegetables (see next recipe) onto a plate, place the chops on top and serve hot. Serves 2.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.