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Heat the oven to 180ºc.
In a baking dish, spread the onion rings evenly across the bottom. Season the chops with salt and pepper and lay them on top of the onions. Spread the chopped garlic over the chops, then layer the potato slices over them.
Sprinkle some salt and the curry powder over the potatoes and drizzle the potatoes with JOSEPH First Run Extra Virgin Olive Oil.
Add the white wine into the baking dish (not over the potatoes). Cover the baking dish with alfoil and bake in the oven for 40 minutes.
Remove the alfoil and continue baking for another 30 minutes or until the potatoes take on some colour (you may need to add a little water if it is too dry).
Serve with lots more olive oil drizzled on top and plenty of crusty bread on the side.
A bottle of Primo Estate Shalestone Shiraz may not be enough!