Pork chops with sage and butternut mash

by Staff Bona

Few things beat the comfort of a hearty pork chop dinner on a cold evening, especially when paired with creamy butternut mash and the earthy flavour of sage. This recipe brings together golden, juicy pork chops and velvety mash for a meal that feels both rustic and comforting.

Also see: Stir-fried pork with peanut and chilli

Serves: 4, Total time: 45 mins

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

Also see: Pork and mushroom sausage rolls

INSTRUCTIONS

1. 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.
2. Add the butternut and season. Cover and cook gently until the butternut is tender, about 20 minutes.
3. Lightly mash the butternut and stir in the Parmesan and crème fraîche. Keep warm until ready to serve.
4. For the chops, pour the oil into a flat dish, stir through the garlic, sage and lemon juice and season.
5. Cook the chops in a hot griddle pan for about 8 minutes on each side. Remove and coat with the oil mixture.

6. Serve the chops with the mash, drizzled with the remaining oil mixture.Compiled by Anna Monyali 

First published on Food and Home

Be the first to know – Join our WhatsApp channel for content worth tapping into.Click here to join!