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
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