Roasted pork chops with sage & champ

roasted pork chops

Serves 4

  • 1 kg potatoes, peeled, halved

  • 4 higher-welfare pork loin chops, skin and fat on

  • olive oil

  • 1 small bunch fresh sage, leaves picked

  • 1 large bunch watercress

  • 300 ml milk

  • 2 bay leaves

  • 1 sprig fresh parsley, chopped

  • 4 spring onions, thinly sliced

  • a little butter, melted, to serve

Preheat the oven to 200ºC/400ºF/gas 6.



Boil the potatoes in salted water for 15 minutes, or until tender. Drain, return to the pan and cover.



Meanwhile, trim the strip of skin from each chop in 1 piece and set aside. Rub the chops with a little oil, then press a couple of sage leaves on to each side. Season well. Heat a wide ovenproof frying pan, add the strips of skin – skin-side down – and place a heavy pot on top to keep them flat. Fry for a couple of minutes until crisp, like crackling.



Push the crackling strips to the side of the pan and add the pork chops. Fry for 1 minute on each side. Transfer the pan to the oven (if the handle isn't ovenproof, put the chops onto a baking tray). Cook for 10–15 minutes, depending on the thickness of the chops, or until cooked through. Meanwhile, chop half the watercress.



Heat the milk with the bay leaves until it boils, then add the chopped parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard. Add the warm potatoes to the milk and mash until smoothish. Season well with sea salt and freshly ground black pepper. Cover with a lid and keep warm.



Put a little butter on top of the champ and serve with the pork chops, crackling and remaining watercress.

Nutritional Information

Roasted pork chops with sage & champ

Simple yet wonderfully hearty

0 foodies cooked this
An absolutely blinding way to do roast pork chops – and the potato and onion champ is to die for!
Serves 4
50m
Super easy
Method

Good champ is such a wonderful thing, you almost don't need the chops!

Preheat the oven to 200ºC/400ºF/gas 6.

Boil the potatoes in salted water for 15 minutes, or until tender. Drain, return to the pan and cover.

Meanwhile, trim the strip of skin from each chop in 1 piece and set aside. Rub the chops with a little oil, then press a couple of sage leaves on to each side. Season well. Heat a wide ovenproof frying pan, add the strips of skin – skin-side down – and place a heavy pot on top to keep them flat. Fry for a couple of minutes until crisp, like crackling.

Push the crackling strips to the side of the pan and add the pork chops. Fry for 1 minute on each side. Transfer the pan to the oven (if the handle isn't ovenproof, put the chops onto a baking tray). Cook for 10–15 minutes, depending on the thickness of the chops, or until cooked through. Meanwhile, chop half the watercress.

Heat the milk with the bay leaves until it boils, then add the chopped parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard. Add the warm potatoes to the milk and mash until smoothish. Season well with sea salt and freshly ground black pepper. Cover with a lid and keep warm.

Put a little butter on top of the champ and serve with the pork chops, crackling and remaining watercress.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 757 38%
  • Carbs 43.4g 17%
  • Sugar 6.0g 7%
  • Fat 45.6g 65%
  • Saturates 16.4g 82%
  • Protein 40.3g 90%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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