Serves: 4
Difficulty level: Easy
Time: 45 mins
TO DRINK: Meerlust Pinot Noir 2006: cherry and wild strawberry bouquet with hints of mushroom.
Ingredients:
BUTTERNUT MASH
100g butter
50ml (4 tsp) olive oil
25 fresh sage leaves
1kg butternut, peeled, seeded and cubed
salt and freshly ground black pepper, to taste
100g Parmesan, freshly grated
80ml (1/3 cup) crème fraîche
CHOPS
100ml olive oil
2 garlic cloves, crushed
8 fresh sage leaves
juice of 2 lemons
salt and freshly ground black pepper, to taste
4 x 200g pork chops
Method:
- To make the mash, melt the butter in a large frying pan over low heat. Once the butter starts to foam and brown, add the sage and fry for 1 minute.
- Add the butternut and season. Cover and cook gently until the butternut is tender, about 20 minutes.
- Lightly mash the butternut and stir in the Parmesan and crème fraîche. Keep warm until ready to serve.
- For the chops, pour the oil into a flat dish, stir through the garlic, sage and lemon juice and season.
- Cook the chops in a hot griddle pan for about 8 minutes on each side. Remove and coat with the oil mixture.
- Serve the chops with the mash, drizzled with the remaining oil mixture.
