Garlic and sage pork chop

With Rocket, Pear & Walnut Salad

PrepTime 10 Mins
Serves 4
Cook Time 15 Mins

1½ tbsp olive oil

4 x pork chops about 250gms each

30gms butter diced

2 garlic cloves quartered

8 sage leaves

Salt and pepper to taste


½ golden shallot, shaved on a mandolin

1 small fennel bulb, shaved on a mandolin

2 small pears, shaved on a mandolin

Juice of ½ lemon

2 tbsp virgin olive oil

50 gms walnut halves

Flat-leaf parsley to serve

  1. 1

    Lay a piece of cling wrap on your chopping board, and place down
    pork steaks separately. Cover with another piece of cling wrap and
    using a mallet, pound steaks until approx 1cm thick. Set aside.

  2. 2

    Heat oil in a frying pan over medium-high heat add pork and cook,
    turning once, until browned (2-3 minutes each side).

  3. 3

    Add butter and when it foams, add garlic, sage, salt and pepper. Turn
    pork occasionally and bast with butter until sage is crisp about 3-4 minutes.
    Set aside to rest for 5 minutes.

  4. 4

    For salad combine shallot, fennel and pears in a bowl, season to
    taste. Dress salad with lemon and olive oil. Add walnuts and parsley
    to serve.

    Serve pork chops with garlic, sage leaves and salad.

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