Pork chops have become increasingly popular lately, and their potential as a regular meal is being recognized. With a desire for new cooking methods and flavor combinations, recipes like these sage pork chops with sweet potato bake are becoming more sought after. This delicious combination makes for a great family dinner that is ready within 30-45 minutes and is sure to become a regular favorite.
SAGE PORK CHOPS TIPS
To speed up the cooking process, the oven will be set at a high temperature. However, you can also choose to roast the veggies at a lower temperature for a longer duration or even cook them in an air fryer for a shorter time. Dried sage provides a fresh and aromatic flavor to the dish, and you can make a sage butter for basting when frying the pork chops in a pan. After resting the chops in the oven, any leftover sauce in the pan can be deglazed with white wine, simmered, and reduced to a glossy finish by adding a knob of butter.
When you’re pressed for time and want a meal that doesn’t take too long to prepare, these sage pork chops with sweet potato bake are perfect for any day of the week. The combination of flavors is both delicious and satisfying, making it an ideal meal option for any occasion.
SAGE PORK CHOPS RECIPE
Course: Dinner
Cuisine: Global
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 40 minutes
INGREDIENTS
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6 pork chops, trimmed if necessary
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2 tbsp. light brown sugar
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2 small bunches of fresh sage or 1 – 2 teaspoons of dried sage
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4 garlic cloves, chopped
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salt and freshly ground black pepper
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4 sweet potatoes, sliced
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3 red onions, cut into wedges
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6 tbsp. extra virgin olive oil
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butter
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1 pinch cayenne pepper
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1 cup chicken broth
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4 tsp Dijon mustard
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4 tbsp. chopped fresh chives (optional)
METHOD
- To prepare this delicious pork chop recipe, start by positioning a rack in the upper third of the oven and preheating to 232°C. Next, use a fork to pierce the pork chops all over. In a bowl, combine the brown sugar, sage, garlic, 3/4 teaspoon salt, and black pepper, and rub the mixture all over the pork. Set the pork chops aside.
- In a baking tray, toss the sweet potatoes and onion with 2 tablespoons of olive oil and cayenne pepper, then season with salt and black pepper. Roast the vegetables, tossing them once, for 20 minutes until they are golden brown. Set them aside.
- Heat the remaining 1 tablespoon of olive oil and butter in a large non-stick skillet over medium-high heat. Add 3 pork chops at a time and pan fry them for about 5 minutes until they are golden brown. Then, transfer the pork chops to the oven tray with the vegetables. Lower the oven temperature to 180°C.
- Roast the pork chops and vegetables in the oven until the sweet potatoes are tender and the pork chops are cooked through.
- Meanwhile, add the broth to the skillet that was used to pan fry the chops. Bring the broth to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives, and black pepper to create a pan sauce.
- To serve, drizzle the pan sauce over the pork chops.
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