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Pairings Recipe 3
knife and fork



Food & wine – 2016 Riesling with onion, apricot and mustard-glazed Kassler chops


½ cup apple juice

2 tbs apricot jam

¼ cup dried apricots – chopped

2 tbs onion marmalade

1 tbs wholegrain mustard

1 tbs olive oil

4 Kassler chops

Coarse salt and black pepper

Fresh green beans

Olive oil

Lemon juice

Toasted almonds

Mashed potatoes


For the glaze: mix apple juice, apricot jam, apricots, onion marmalade and mustard. Place in a saucepan over medium heat. Bring to the boil, reduce heat and then simmer for 10-15 minutes or until syrupy.

Kassler chops: Preheat a grill pan. Brush the Kassler chops with oil and fry for 2 minutes a side or until brown. Pour over the glaze and cook for another 2-3 minutes or until ready.

Season to taste.

Serve with blanched green beans tossed with olive oil, lemon juice and toasted almonds along with mashed potatoes.

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