I love do love chops as quick dinner, but I am not keen on heavy creamy sauces. This recipe is a treat as you get the lovely caramelised bits on the pork, a little hit of sage (we have a big plant on the windowsill at the moment) and a sweet flavour from the shallots. To keep this carb free, we had ours with some cabbage, peas and leek stir fried with an extra bit of piggy, bacon! For such an easy dinner it really is very tasty and you don’t have to feel guilty afterwards.
Ingredients (serves 2)
- 1 tbsp butter
- 1 tbsp of olive oil
- 2 pork chops
- 3 chopped shallots
- 400ml of Chicken Stock
- 1 tbsp Dijon mustard
- 2 tbsp chopped sage
- Salt & pepper to taste
- Preheat the oven to 180 Degrees
- In a large frying pan, melt the butter over a medium heat and then add half of the Olive oil
- Season pork with salt and pepper and then fry for 2 to 3 minutes on each side
- If the pan is oven proof place it in the oven on the middle shelf and cook for a further 8 minutes – if the pan isn’t oven proof, transfer the chops to a hot roasting tin and cook for the same time
- While the chops are cooking you can prepare the sauce. Take another pan, add the remainder of the oil and heat over a medium heat until hot
- Add Shallots to the pan and cook, stirring, until soft, about 3 minutes.
- Next add the stock and boil until it reduces by half
- Stir in the mustard and the chopped Sage. Season to taste and make sure that everything is well combined
- Remove chops from the oven and divide between 2 plates and then pour the sauce over them.