Pork Chops in Sage
|Serves 4 people
||Approximate Time: 25 mins.
pork loin chops
1 tbsp. vegetable oil
2 tbsps. fresh sage or 1 tbsp. dried sage
fresh sage leaves, to garnish
salt and freshly
ground black pepper
juice from ½ lemon
150ml (¼ pint) double cream
- Season the chops well with salt
- Heat the oil in a large frying
pan, add chops and fry over moderate heat for 15-18 minutes turning once,
until they are cooked through and lightly browned.
- Drain off all the fat, leaving
the chops in the pan, then add the lemon juice, sage and cream to the
pan. Bring the mixture to the boil and cook for a further 2-3 minutes
until the sauce begins to thicken.
- Transfer the chops to a warmed
serving dish, pour over the sauce and garnish with sage leaves. Serve
immediately with savoury rice (mixed with sweetcorn and peppers) or a
crisp green or mixed salad.
Apple Toffee Dessert
|Serves 2 people
apples, peeled, cored and chopped
50g (2oz) butter
2 slices of stale white bread, crusts removed and cut into cubes
50g (2oz) Demerara
or soft brown sugar
juice of ½
4 tbsps. double cream, lightly whipped
Sprinkle the apples
with the sugar and toss well to coat evenly.
Melt half the
butter in a frying pan, add the apple and fry quickly until just soft.
Transfer to a warmed serving dish, using a slotted spoon. Sprinkle with
the lemon juice and keep warm.
Melt the remaining
butter in the pan, add the bread cubes and fry, turning, until crisp and
Add the bread
to the apple pieces and mix well. Serve immediately, topped with whipped
Our thanks to Kelly's
Vegies for their contribution
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