eCook Meal
GOURMET CAPER-GARLIC PORK
with roast butternut & a pink lady apple salad
The saltiness of pork and the light, natural sweetness of apple and caramelised butternut make a truly satisfying marriage. Magnified by crispy roast chickpeas and a sophisticated caper, onion, and garlic sauce.
Serving guide
Choose your portion size.
ROAST THE Butternut
Preheat the oven to 200°C. Boil the kettle. Deseed the Butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY Chickpeas
Place the drained Chickpeas in a bowl, coat in oil, and season. When the Butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
Pork PREP
Dilute the stock with 75ml of boiling water and set aside. Pat the Pork schnitzel dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzel and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced Onion for 3-4 minutes until soft and translucent. Add the grated Garlic and chopped Capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut one half of the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick Rosemary stalks from the roasting tray and discard.
Pork FEAST
Scoop up a generous portion of roast Butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!
ROAST THE Butternut
Preheat the oven to 200°C. Boil the kettle. Deseed the Butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY Chickpeas
Place the drained Chickpeas in a bowl, coat in oil, and season. When the Butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
Pork PREP
Dilute the stock with 150ml of boiling water and set aside. Pat the Pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and chopped Capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick Rosemary stalks from the roasting tray and discard.
Pork FEAST
Scoop up a generous portion of roast Butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!
ROAST THE Butternut
Preheat the oven to 200°C. Boil the kettle. Deseed the Butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes.
TOASTY Chickpeas
Place the drained Chickpeas in a bowl, coat in oil, and season. When the Butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
Pork PREP
Dilute the stock with 150ml of boiling water and set aside. Pat the Pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced Onion for 4-5 minutes until soft and translucent. Add the grated Garlic and chopped Capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick Rosemary stalks from the roasting tray and discard.
Pork FEAST
Scoop up a generous portion of roast Butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!
ROAST THE Butternut
Preheat the oven to 200°C. Boil the kettle. Deseed the Butternut halves and cut into 1.5cm thick half-moons. Spread out on a roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 35-40 minutes.
TOASTY Chickpeas
Place the drained Chickpeas in a bowl, coat in oil, and season. When the Butternut reaches the halfway mark, remove the tray from the oven and flip them over. Pop the chickpeas on a separate roasting tray and spread out in a single layer. Return both trays to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
Pork PREP
Dilute the stock with 300ml of boiling water and set aside. Pat the Pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. You may need to do this step in batches. Remove from the pan on completion.
SIMMERING SAUCE
When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced Onion for 5-6 minutes until soft and translucent. Add the grated Garlic and chopped Capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 5-6 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad.
FRESHNESS
Just before serving, cut the apples into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick Rosemary stalks from the tray of Butternut and discard.
Pork FEAST
Scoop up a generous portion of roast Butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.97
for 4 servings · R68.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Pork Schnitzel needs 600 gCrumbed Pork Schnitzels Avg 600 g 600 g at R155.99 · 100% of packR155.99
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Pink Lady Apples needs 2Pink Lady® Apples 4 pk R29.99 · whole pack (size can't be divided)R29.99
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Chickpeas needs 240 gChickpeas in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Cabernet Sauvignon Vinegar
- Corn Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GOURMET CAPER-GARLIC PORK?
The preparation time for GOURMET CAPER-GARLIC PORK with roast butternut & a pink lady apple salad is between 25 and 35 minutes.
What is the total time required to make GOURMET CAPER-GARLIC PORK with roast butternut & a pink lady apple salad?
The total time required to make GOURMET CAPER-GARLIC PORK with roast butternut & a pink lady apple salad is between 40 and 55 minutes.
How many servings does GOURMET CAPER-GARLIC PORK provide?
4 servings
What are the main ingredients in GOURMET CAPER-GARLIC PORK?
Butternut, Cabernet Sauvignon Vinegar, Capers, Chicken, Chicken Stock, Chickpeas, Corn Flour, Garlic, Green Leaves, Onion, Pink Lady Apple, Pork Schnitzel, Rosemary
What is the nutritional information of GOURMET CAPER-GARLIC PORK?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare GOURMET CAPER-GARLIC PORK?
PORK PREP: Dilute the stock with 150ml of boiling water and set aside. Pat the pork schnitzels dry with some paper towel and season. Place the corn flour in a shallow dish and use it to fully coat the pork. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, dust off any excess corn flour from the schnitzels and pan fry for 1-2 minutes per side until golden, but not cooked through. Remove from the pan on completion. PORK FEAST: Scoop up a generous portion of roast butternut and crispy chickpeas alongside the pork schnitzel. Spoon over the caper and onion sauce and serve with the fresh apple salad on the side. Yummm! ROAST THE BUTTERNUT: Preheat the oven to 200°C. Boil the kettle. Deseed the butternut halves and cut into 1.5cm thick half-moons. Spread out on a large roasting tray with the rinsed rosemary sprigs. Coat in oil, season, and roast in the hot oven for 30-35 minutes. FRESHNESS: Just before serving, cut the apple into thin matchsticks and place in a salad bowl with the rinsed green leaves. Toss through some cab sauv vinegar, a drizzle of oil, and seasoning to taste. Remove the thick rosemary stalks from the roasting tray and discard. SIMMERING SAUCE: When the roast has 10 minutes to go, wipe down the pan and return to a medium heat with a drizzle of oil or knob of butter. When hot, sauté the sliced onion for 4-5 minutes until soft and translucent. Add the grated garlic and chopped capers and fry for another minute. Stir in the diluted stock, then allow to simmer for 4-5 minutes until reduced. Return the pork to the pan and simmer for 1-2 minutes each side until cooked through. The excess corn flour from the pork will naturally thicken the sauce. On completion, season to taste and leave over a very low heat to keep warm while assembling the salad. TOASTY CHICKPEAS: Place the drained chickpeas in a bowl, coat in oil, and season. When the butternut half-moons reach the halfway mark, remove the tray from the oven and flip them over. Add in the chickpeas and spread them out in a single layer. Return the tray to the oven for the remaining cooking time. On completion, the chickpeas should be nice and crispy and the butternut should be cooked through and caramelised.
What should be prepared from my kitchen to make GOURMET CAPER-GARLIC PORK?
Butternut, Cabernet Sauvignon Vinegar, Capers, Chicken, Chicken Stock, Chickpeas, Corn Flour, Garlic, Green Leaves, Onion, Pink Lady Apple, Pork Schnitzel, Rosemary
How many calories does GOURMET CAPER-GARLIC PORK have?
calories
How much fat content does GOURMET CAPER-GARLIC PORK have?
grams