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Pork chops with sage-onion gravy and smashed root vegetables
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in delicious, juicy pork chops by Curtis Stone.
Ingredients:
  • 252.50 gm thickened cream
  • 2 large sprigs fresh sage
  • 4 Pork Loin Chops
  • 54.60 gm olive oil
  • 1 medium brown onion, thinly sliced
  • 382.50 gm chicken stock
  • 1 medium swede, peeled, cut into 2cm pieces
  • 200g (2 medium) parsnips, peeled, inner core removed, cut into 2cm pieces
  • 400g sweet potatoes, peeled, cut into 3cm pieces
Instructions:
  • Combine swede and parsnips in a large heavy pot. Cover them with enough cold water, season with salt, and bring to a simmer. Reduce heat and simmer for about 10 mins until just tender. Add sweet potato and simmer for another 10 mins until all vegetables are tender enough to mash.
  • Strain the vegetables over the pot to steam off excess moisture. Add the vegetables to the pot, lower the heat, and gently mash them with a potato masher.
  • In a small heavy saucepan, gently simmer the cream and sage over medium heat for 3 minutes, reducing it by one quarter. Strain out the sage and set aside 2 tablespoons of the cream for later use.
  • Mix the rest of the cream into the mashed vegetables and season with salt.
  • While the vegetables are cooking, preheat your oven to 220C (200C fan-forced). Season the pork generously with salt and pepper. In a large heavy frying pan over medium-high heat, add 2 tbsp of oil followed by the pork. Sear for 4 mins on each side until deeply caramelised. Remove the pork from the pan and discard the fat.
  • In the frying pan, combine the remaining oil and the onion. Sauté for 5 minutes until the onion begins to soften. Sprinkle in the flour and mix well. Pour in the stock and reserved cream, bring to a boil, and simmer for 3 minutes until the sauce thickens. Add the pork back to the pan and transfer to the oven. Bake for 5 minutes until fully cooked yet juicy. Season gravy with salt and pepper. Serve with smashed vegetables.

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