Despite putting together fun meal plans for Eating Adelaide, our own meal planning has been pretty shambolic of late. We are getting back on track, but a lot of our choices are being driven by how quick something will be to put on the table. The toddler seems to be in the process of dropping his nap (we’ve done well – he’s almost 3 and until the last couple of weeks has routinely been napping 2-3 hours a day!) and Andy has just started a new job.
So there’s not a lot of time for leisurely kitchen activities. Dinner needs to be of the “put in pan and serve” variety. And, of course, I have the sage plant …
A quick trawl through my delicious bookmarks threw up this simple recipe for pork chops, from The Goddess’s Kitchen, an English blog I’ve been following for ages. Maria doesn’t blog as frequently as she used to, and a lot of her posts are baking oriented (one of the reasons I started following in the first place) but this simple pork chop recipe hit the mark.
I served it with mash and a few steamed vegetables, and made a simple tweak to the sauce (I opened the cream for the mash, so I figured I might as well enrich the sauce at the same time!). It’s a great way of using some kitchen garden produce and jazzing up a very simple supper.
- 2 pork loin chops
- fresh sage leaves, to taste, but at least 3 per chop
- 1 clove of garlic, crushed
- generous splash of white wine
- 1 tbsp cream
- Add some oil or butter to a pan and cook the chops.
- When the chops are cooked, remove from the pan and set aside. If there is a lot of fat in the pan drain.
- Return the pan to a gentle heat and add the garlic and sage leaves. Season. Add the white wine and reduce a little before adding the cream.
- Cook for a few minutes, until the raw alcohol taste is cooked out and the sauce reduces further.
- Serve the pork chops dressed with the sauce.