Pork Chops
Well this one couldn’t be easier. As usual, you can make it as complicated as you like, so here is a basic recipe with some suggestions.
1 pork chop per person, not too lean (the chops, not the person).
Sage – just beginning to grow again now, so fresh if you have it in your garden is best. Sage has quite a pungent taste, so two decent-sized leaves per chop should be enough.
Cider and cider (or balsamic) vinegar.
Cream or crème fraiche.
- Fry the chop or chops and the sage leaves in a little bit of oil. The pan should not be too hot as you want the fat to melt and mix with the juices and not burn. Cook for about five minutes.
- Add some cider – three tablespoons per chop should do it.
- Turn the chops in the cider and turn the heat up a bit.
- Season to taste.
- The liquid should be reducing by now (if not, turn the heat up a bit more), so when it begins to become a little thicker add a couple of generous splashes of cider vinegar. Balsamic will do as well.
- At the last minute, add one dessertspoon of cream or crème fraiche per chop.
Serve with sauté potatoes and new season’s English cabbage. Do make sure your plates are well warmed – it really does make a difference.
