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.
