Chunky pork chops with rarebit and skinny fries

Chunky Porc Chops with Rarebit Topping and Skinny Fries

Serves: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes


  • 4 thick porc chops
  • 1 whole garlic bulb, cut in half
  • seasoning
  • 45ml (3 tbsp) olive oil
  • 4 fresh sage leaves, roughly chopped
  • 2 large potatoes, cut into skinny fries
  • 15ml (1 tbsp) olive oil

For the Welsh rarebit topping:

  • 15ml (1 tbsp) Dijon mustard
  • 100g (4 oz) mature cheddar cheese, grated
  • 75ml (5 tbsp) beer
  • 5ml (1 tsp) honey


  1. Preheat oven to Gas 4/180ᵒC/350ᵒF.
  2. Place the porc chops, garlic, seasoning, olive oil and sage into a large baking pan; mix together to combine all ingredients and then arrange in a single layer over the pan so that they cook evenly.
  3. Place fries onto a parchment-lined tray, drizzle with oil and arrange in a single layer to cook.
  4. Place in the preheated oven for about 40 minutes until chops are cooked through and golden and remove fries when crisp and golden.
  5. Mix all the ingredients together for the Welsh rarebit.
  6. Spoon the rarebit onto the chops and return to the oven to melt the topping for about 5-10 minutes.
  7. Serve with skinny fries and lightly steamed asparagus or French beans for dipping.