(Main course - Serves 4)
Ingredients
Sage potatoes
1 kg / 2 1/4 lbs medium size potatoes, peeled and cut in chunks
1 1/2 tbsp fresh, coarsely chopped sage leaves
1 tbsp olive oil
1 tsp salt
freshly ground pepper
4 thick cut pork chops (approx. 125 g / 4 oz each)
1/2 tbsp butter
1 tsp salt
freshly ground pepper
Peaches with balsamic vinegar
25 g / 1 oz butter
2 fresh peaches, in wedges
3 tbsp balsamic vinegar
1/4 tsp salt
Decoration
Fresh sage leaves
Accompaniment
400 g / 14 oz fresh haricots verts, boiled
Baking time: Approx. 45 min. at 200°C / 400°F / Gas Mark 6.
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Instructions
Sage potatoes: Mix potatoes with sage, olive oil, salt and pepper. Place them on a baking tray with baking paper. Bake in the middle of the oven. Stir once or twice.
Beat the pork chops lightly with your hand, and cut them a few times on the sides so as not to bend while frying. Heat a frying pan at high heat. Fry the fat on the sides of the pork chops for approx. 1 min. Lower heat and place the chops flatly on the frying pan. Add butter. Fry for approx. 1 min. at each side. Remove from the pan, sprinkle with salt and pepper and keep warm. Dry the pan with paper tissue.
Peaches with balsamic vinegar: Allow half the butter to melt and become light goldenbrown. Fry the peaches at moderate heat for approx 2-3 min. depending on the ripeness. Add balsamic vinegar and boil for approx. 1/2 min. Add salt and the rest of the butter. Boil for a short moment. Season to taste.
To serve: Serve the pork chops on plates with the juice and peaches with balsamic vinegar. Serve sage potatoes and haricots verts as an accompaniment.
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