Few things beat the comfort of a hearty pork chop dinner on a cold evening, especially when paired with creamy butternut mash and the earthy flavour of sage. This recipe brings together golden, juicy pork chops and velvety mash for a meal that feels both rustic and comforting.

Ingredients

BUTTERNUT MASH

  • 100g butter
  • 50ml (4 tsp) olive oil
  • 25 fresh sage leaves
  • 1kg butternut, peeled, seeded and cubed
  • salt and freshly ground black pepper, to taste
  • 100g Parmesan, freshly grated
  • 80ml (1/3 cup) crème fraîche

CHOPS

  • 100ml olive oil
  • 2 garlic cloves, crushed
  • 8 fresh sage leaves
  • juice of 2 lemons
  • salt and freshly ground black pepper, to taste
  • 4 x 200g pork chops

Instructions

  • To make the mash, melt the butter in a large frying pan over low heat. Once the butter starts to foam and brown, add the sage and fry for 1 minute.
  • Add the butternut and season. Cover and cook gently until the butternut is tender, about 20 minutes.
  • Lightly mash the butternut and stir in the Parmesan and crème fraîche. Keep warm until ready to serve.
  • For the chops, pour the oil into a flat dish, stir through the garlic, sage and lemon juice and season.
  • Cook the chops in a hot griddle pan for about 8 minutes on each side. Remove and coat with the oil mixture.
  • Serve the chops with the mash, drizzled with the remaining oil mixture.