I always think pork chops are one of those comfort dinners. My sage plant is in really good condition and I have barely used any of it all summer. As the nights are getting colder and darker it is the perfect setting to make more comforting dinner’s which means I can use sage, don’t be surprised if my next couple of blogs also have sage making an appearance. If you like caramelised pork chops and a tasty balanced sauce with added yumminess from maple syrup then give this go. It makes for a quick tasty supper.
Ingredients (serves 3-4)
- 3 or 4 pork chops (1 per person)
- 2 tablespoons minced fresh sage
- 2 tablespoons butter
- 200ml chicken stock
- 2 tablespoons pure maple syrup
- 2 tablespoons coarse grain mustard
- salt and pepper to your taste
- Pre heat oven to 190 degrees (fan)
- Sprinkle pork loins with 1 tablespoon of fresh sage, salt and pepper.
- Melt butter in large oven proof frying pan over high heat.
- Add pork and cook until browned on both sides for about 2 minutes per side. Place pan in the oven and cook the pork for 10 minutes until cooked through.
- once pork is cooked transfer to a plate covered with foil so it can rest.
- Add stock, maple syrup, mustard and remaining sage to the pork drippings in pan.
- Boil until syrupy, scraping up browned bits, about 5 minutes.
- Reduce heat to low; return pork and any accumulated juices to the pan and cook just until heated through, about 1 minute.
- Serve pork with new potatoes, vegetables and sauce.