- Crush together (either using a pestle and mortar, or bowl and wooden spoon) the garlic, black pepper and six sage leaves.
- Add to this the juice and rind of one lemon and the olive oil.
- Place the thick pork chops in a large bowl and add the marinade mixture; smear all over the chops, cover and refrigerate for about 2 hours.
- To make the buttery dip, add to a small bowl the butter, juice and rind of half a lemon, Parmesan cheese, and five sage leaves.
- Place in the microwave for about 1 minute or until melted. Stir together.
- Cook the chops on a preheated grill, griddle or barbecue for 6-8 minutes per side.
- Serve with a selection of baby seasonal veg, e.g. sugar snap peas, asparagus, baby sweetcorn, baby fennel for dipping – raw or plunged into boiling water – plus a wedge of crusty bread.
Chunky pork chops with sage, garlic and lemon
- Prep time 10 mins
- Cook time 20 mins
- Serves 4
Ingredients
- 4 lean, thick pork chops
- 3 garlic cloves
- black pepper
- 11 fresh sage leaves, roughly chopped
- 1½ lemons, juice and rind
- 2 tbsp olive oil
- 50g butter
- 2 tbsp Parmesan cheese, grated
- baby veg for dipping
Method
Savour these juicy pork chops marinated in lemon, garlic and sage, grilled to perfection and served with a buttery Parmesan dip and fresh veggies.