CPO Pork Recipe Cuts
Pork chop marinated in sage, garlic and parsley with bubble and squeak
Daniel Lingiah
Preparation time 20 mins
Cooking time 30 mins
Serves 2


2 pork chops

4 sage leaves

Handful of flat leaf parsley

2 large potatoes

½ savoy cabbage

4 cloves of garlic

1 large white onion

Cold pressed rapeseed oil


1, place your pork chops in a bowl, cover with a little cold pressed rapeseed oil, 2 smashed cloves of garlic and the chopped herbs, reserving a little sage. Leave to marinade.

2, Peel and chop your potatoes into 2cm cubes. Place in cold salted water and bring to the boil.

3,  Finely slice cabbage and onion.

4, Puree the rest of garlic.

5, When potatoes have been cooking for 10 minutes place a heavy based frying pan onto a medium heat. Seal pork chops on either side and place in oven at 180c

6, After 15-20 minutes check potatoes if tender drain and dry well.

7, Fry onions and garlic in a little bit of cold pressed rapeseed oil with seasoning until brown and sweet, add cabbage and cook for a further 2 minutes until tender. Add potatoes and continue to cook try to get some colour on the potatoes as this will create another texture in the dish.

8, Check pork after 15 minutes it should be just cooked and not dry, remove from oven and leave to rest on a plate.

9, Using the pan the pork has been cooking in ( careful it will be hot ) place onto heat add a knob of butter and remaining sage the butter will foam, remove from heat and mix with juices in pan.

10, Lay the pork chop on the potatoes and spoon sage butter over the top.

Recipient's email
Add a personal message (optional)
Security check
TLAS Response