Pork & Potato Fiorentina

Pre Time: 15min

Cooking Time: +-50min

Feeds How Many – 4

What You Need

1 Pack ‘The Flying Pig’ shoulder chops – Pre marinaded
4 Medium potatoes
2 x tbsp duck fat
1 x red onion – thinly sliced
1 x pack cherry/cocktail tomatoes
1 x crushed garlic clove
1 x pack baby spinach
1 x cup feta cheese
1 x 150ml white wine
1 x 150ml double thick cream
Salt & Pepper – seasoning

The Flying Pig pork chops

How To Do It

These pork chops are massive, tasty and my go to all round pork chops. Pre marinaded from The Flying Pig, seared over open flames, they pack one of the juiciest punches in the pork department. Medium is how you want these braaied.

Moving over to the spuds. This Fiorentina recipe is a winner and can be used for nearly every protein.

Par cook these spuds 75%, cut into 1.5cm thick slices. Rest one side until cold and then place them in a cast iron pan, over an open fire. Heat up some duck fat and sear these spuds until you get a crispy brown flavour crust. This on its own wood be a great side dish.

Marinaded chops

Sear over open fire

Seared pre cooked potatoes

The sauce

Heat some oil in a cast iron pan, add in your onions and garlic and sear till onions become translucent. Add in your crushed or diced cherry tomatoes and stir. Then add in your baby spinach, salt and feta cheese. Add some sweet alcohol, rum or sherry and some double thick cream and simmer for a further 3 to 4 minutes.

Once done, remove from the heat, place your already crispy done potatoes down and dress with this amazing sauce. The prefect side dish for those amazingly juicy pork chops.