Pork and Sage

Pork and Sage

Originally uploaded by Andrew K Brown.

This is from Jamie’s Italy, which my partner was given for Christmas.

You start by par-boiling some diced potatoes for a couple of minutes. When they’re done drain and leave to dry.

While the potatoes are boiling you prepare the pork chops. The secret here is to cut a pocket into the chops which you then stuff with a mixture (using a food processor) of sage, garlic, dried apricots, butter and prosciutto. Then put sage leaves on top of the chop (using oil and flour to make them stick).

Back to the potatoes. Put them, some smoked bacon, garlic and 8 sage leaves into a baking tray, and put the whole lot into an oven at 220C.

After about 10 minutes fry the chops in a very hot pan. You’re looking to brown the meat more than cook the chop.

Once they’re browned stick the chops on top of the potatoes and cook in the oven for 10-15 minutes.

Serve.

Pork and Sage

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About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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