This dish was largely inspired by the demolition of my lovely herb garden, which is making way for my new kitchen extension. The sage plant has got a bit woody and won’t be happy being transplanted so I am trying to use it up.
It is definitely worth brining the chops, the whole dish if very hands off just whacked under the grill.
The pork chops were brined for 24 hours . Bring to the boil – 4 tbsp of salt, 1 pint of water , 3tbsp of white wine, 1 tsp of pepper corns 1, tbsp of fresh sage. Simmer for 2 minutes cool and pour over the chops. Leave in the fridge for at least 12 hours ideally 24hours
Sage Roasted Gnocchi Toss 400g of gnocchi in 2 tbsp of olive oil, a handful of fresh sage and a few twists of salt
Place the chops in one roasting pan and the gnocchi in another. Grill together at 250degC for 30 minutes, shaking the gnocchi three times and turning the pork chops half way through.
I like a bit of contrast so I added a salad of 1 grated apple, 1 stick of celery , 1 tsp of dijon muscard & 1tbsp of chopped fresh parsley mixed together.