Dipping the hot, cooked chops in flavoured oil as they come out of the pan helps to make them moist and tender.
Recipe and styling by Anna Montali
Photograph by Graeme Borchers
Pork chops with sage and butternut mash
Ingredients
BUTTERNUT MASH
- 100g butter
- 50ml (4 tsp) olive oil
- 25 fresh sage leaves
- 1kg butternut, peeled, seeded and cubed
- salt and freshly ground black pepper, to taste
- 100g Parmesan, freshly grated
- 80ml (1/3 cup) crème fraîche
CHOPS
- 100ml olive oil
- 2 garlic cloves, crushed
- 8 fresh sage leaves
- juice of 2 lemons
- salt and freshly ground black pepper, to taste
- 4 x 200g pork chops
Instructions
To make the mash, melt the butter in a large frying pan over low heat. Once the butter starts to foam and brown, add the sage and fry for 1 minute.
Add the butternut and season. Cover and cook gently until the butternut is tender, about 20 minutes.
Lightly mash the butternut and stir in the Parmesan and crème fraîche. Keep warm until ready to serve.
For the chops, pour the oil into a flat dish, stir through the garlic, sage and lemon juice and season.
Cook the chops in a hot griddle pan for about 8 minutes on each side. Remove and coat with the oil mixture.
Serve the chops with the mash, drizzled with the remaining oil mixture.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
