Baked Tomato Pork Chops with Crispy Garlic & Sage Baby Potatoes

Prep Time


Cook Time


Total Time





  • 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


  • 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.


Plate each pork chop with a helping of crispy baby potatoes, and spoon the sauce over to serve.