Plate each pork chop with a helping of crispy baby potatoes, and spoon the sauce over to serve.
Baked Tomato Pork Chops with Crispy Garlic & Sage Baby Potatoes
Ingredients
- 4 Eskort Pork Chops
- 750ml (3 cups) Hearty Tomato Sauce
- 250ml (1 cup) plain yoghurt
- 60ml (¼ cup) fresh sage leaves
- 500g baby potatoes, cut in half
- 2 cloves garlic, chopped
- 60ml (¼ cup) pork lard
- 30ml (2 tbsp) butter
- 5ml (½ tbsp) salt, for seasoning
- 5ml (½ tbsp) black pepper, for seasoning
- 45ml (3 tbsp) Italian parsley, chopped
- 60ml (¼ cup) chives, chopped
Method
- Baked Tomato Pork Chops
- Preheat the oven to 190°C.
- Place the pork chops in an oven dish and season with salt and pepper.
- Cover with the tomato sauce and plain yoghurt, and bake for 20 minutes.
- Crispy Garlic Baby Potatoes
- Add the baby potatoes, garlic, sage, lard, butter, salt and pepper to a bowl and mix well to coat.
- Once the potatoes are evenly coated, transfer to an oven tray and bake for 10 minutes.
- Flatten with a fork and then bake for an additional 10 minutes.
- Remove from the oven and season with herbs.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
