Sage and Mustard Chops
Caramelised sage-y chops in a creamy mustard sauce. Served with with some tangy red onions, that cut through the richness. Taking your chops to the next level.
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Serves
4
Tangy Onions
2
Red Onions
½ tbsp
Balsamic Vinegar
2 tbsp
Capers
Chops
3 tbsp
Mustard
250 g
Tenderstem Broccoli
4
Pork Chops
1 Bunch
Sage
4 Cloves
Garlic
150 ml
Crème Fraîche
250 ml
Chicken Stock
1
Lemon
1 tbsp
Chilli Flakes
Olive Oil

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