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

Method

1. Pre heat oven to 190 degrees (fan)
2. Sprinkle pork loins with 1 tablespoon of fresh sage, salt and pepper.
3. Melt butter in large oven proof frying pan over high heat.
4. 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.
5. once pork is cooked transfer to a plate covered with foil so it can rest.
6. Add stock, maple syrup, mustard and remaining sage to the pork drippings in pan.
7. Boil until syrupy, scraping up browned bits, about 5 minutes.
8. Reduce heat to low; return pork and any accumulated juices to the pan and cook just until heated through, about 1 minute.
9. Serve pork with new potatoes, vegetables and sauce.