Sage pork chops with crushed potatoes and green beans

Name: Sage pork chops with crushed potatoes and green beans
Total time: 40 min
Cuisine: British
Ingredients: 4 pork loin chops, about 180 g each; 600g baby new potatoes; 200g green beans, trimmed; 3 tbsp olive oil; 12 fresh sage leaves; 1 lemon, zest and juice; 2 tbsp chives, snipped; 1 tsp black pepper

Golden pork chops with crisp sage, crushed buttery potatoes and green beans. A simple supper with no onion or garlic in sight.

Time40 min
LevelEasy
Costabout £2.15 a head

4 servings

Ingredients

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4pork loin chopsabout 180 g each
600 gbaby new potatoes
200 ggreen beanstrimmed
3 tbspolive oil
12fresh sage leaves
1lemonzest and juice
2 tbspchivessnipped
1 tspblack pepper

Method

1
Boil the potatoes in salted water for 15 minutes until tender. Add the green beans for the last 4 minutes. Drain both.
15 min
2
Pat the chops dry and season both sides with salt and pepper. Heat 1 tbsp oil in a large frying pan over a medium high heat.
3
Fry the chops for 5 minutes on each side, until golden and the juices run clear. Add the sage leaves for the last 2 minutes so they crisp up.
10 min
4
Rest the chops on a warm plate for 5 minutes.
5
Tip the potatoes into the empty pan with 2 tbsp oil. Crush with a fork, add the lemon zest and juice, and warm through for 2 minutes.
6
Fold in the chives. Serve the chops on the potatoes with the green beans and sage on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.