Sage Pork Chops

Chops are the best, lamb and pork alike. In this recipe I used pork chops, you must make sure that the meat is not pink. I love mine very crispy. I served the chops with a honey, mustard & sage glaze with sweet potato disks and the most delicious mushroom relish.

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INGREDIENTS

550g pork/lamb chops
4 sweet potatoes, parcooked and cut into disks
Olive oil
Kosher salt
1 tsp cumin
3 sprigs of fresh thyme

For the glaze:

1 handful of fresh sage
1 large pinch of sea salt
1 heaped tablespoon wholegrain mustard
1 tbsp honey
1 tsp apple cider vinegar
2 tbsp olive oil
1/2 tsp paprika
1 garlic clove, crushed
Black pepper

For the mushroom relish: 

4 large black mushrooms
2 brown onions, finely chopped
1/2 a punnet of baby tomatoes, sliced in half
2 rashes of streaky bacon, chopped
4 cloves of garlic, crushed
1 bay leaf
Olive oil
Sea salt and black pepper
Handful of fresh basil


METHOD
Serves 4
Preparation 20 minutes
Cooking time 1 hour


Preheat the oven to 220C. 

Run the sage under boiling water, then finely chop. In a pestle and mortar bash the sage, garlic, paprika, salt and pepper. Then mix with the vinegar, honey and olive oil. Using a basting brush, cover the chops and let them rest for 10 minutes.

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Parcook the sweet potatoes and cut them into disks, cover with olive oil, sea salt, pepper and cumin. Roast in the oven for 20 minutes. 

To make the mushroom relish:

Fry the onions, bacon and garlic for 5 minutes, then add some salt and pepper. Add the baby tomatoes and the bay leaf and fry for a further 4 minutes, stirring occasionally. Then add the sliced mushrooms, turn the heat down and simmer for 10 minutes. 

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Turn the braai/BBQ or if it’s really cold you can use a griddle pan. The heat should be around 200C. Cook the chops for about 5-6 minutes on each side, or until crispy. Check on the potatoes, you might need to add a bit more olive oil and flip them over, sprinkle over the fresh thyme and cook for a further 5 more minutes. 

Once the mushrooms have turned soft add the fresh basil, torn with your hands, mix and you’re ready to serve.

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