Roasted pork chops with sage & champ
Roasted pork chops with sage & champ
Ingredients
For the pork chops
- 2 pork chops, about 200g each
- 1 tbsp olive oil
- 1 sprig of fresh sage, leaves picked
- Sea salt and black pepper
For the champ
- 1kg potatoes, peeled and quartered
- 100ml milk
- 50g butter
- 2 spring onions, finely chopped
- 100g mature cheddar cheese, grated
- Sea salt and black pepper
For the gravy
- 1 tbsp flour
- 200ml pork stock
- 1 tbsp red wine vinegar
Instructions
- 1
Preheat the oven to 200°C/400°F/gas mark 6.
- 2
Season the pork chops with salt and pepper. Heat the olive oil in an ovenproof frying pan over a high heat. Add the pork chops and cook for 3-4 minutes on each side, until golden brown. Add the sage leaves to the pan for the last minute of cooking.
7 min - 3
Transfer the frying pan to the oven and roast the pork chops for 8-12 minutes, depending on thickness, until cooked through.
12 min - 4
Meanwhile, cook the potatoes in a large pan of boiling salted water for 15-20 minutes, or until tender. Drain well and mash with the milk and butter until smooth.
20 min - 5
Stir in the spring onions and cheese, then season to taste.
- 6
To make the gravy, sprinkle the flour into the frying pan used to cook the pork chops. Cook over a medium heat for 1 minute, stirring constantly.
1 min - 7
Gradually whisk in the pork stock, then bring to a boil and simmer for 5 minutes, or until thickened. Stir in the red wine vinegar and season to taste.
5 min - 8
Serve the pork chops with the champ and gravy.
Nutrition
Per serving (based on 2 servings)
