Chunky pork chops with sage, garlic and lemon

  • Prep time 10 mins
  • Cook time 20 mins
  • Serves 4


  • 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


Savour these juicy pork chops marinated in lemon, garlic and sage, grilled to perfection and served with a buttery Parmesan dip and fresh veggies.

  1. Crush together (either using a pestle and mortar, or bowl and wooden spoon) the garlic, black pepper and six sage leaves.
  2. Add to this the juice and rind of one lemon and the olive oil.
  3. 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.
  4. 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.
  5. Place in the microwave for about 1 minute or until melted. Stir together.
  6. Cook the chops on a preheated grill, griddle or barbecue for 6-8 minutes per side.
  7. 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.
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