This was originally a recipe from Sean Moran's very lovely cookbook, Let It Simmer which we've adapted for our kitchen methods. The combination of earthy sage leaves with sweet raisins and a good slosh of deeply reduced jus lifts the humble pork chop into another realm. First we pan sear the chops to make them a nice golden brown. We then braise them slowly in reduced homemade stock and wine with a scattering of sage, garlic, shallots and raisins. When they're completely tender, we reduce the sauce further, adding a splash of balsamic vinegar for balance, and dish the chops up with a sprig or two more of sage.
Pork, sage, olive oil, garlic, white wine, chicken stock (chicken bones, onions, carrots, celery, garlic), star anise, raisins, shallots, balsamic vinegar
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (raw)PER 1 PERSON SERVE
ENERGY632kj2,754.75kj
PROTEIN13.6g59g
FAT TOTAL10.1g43.75g
- SATURATED3.6g15.85g
CARBS0.6g2.475g
- SUGARS0.5g2.25g
SODIUM158.4mg690mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Suitable for freezing. 
Once defrosted, consume within 48 hours.

To reheat: remove plastic film and reheat in a preheated 180C oven, covered with foil, for 20 (from defrosted) to 30 (from frozen) minutes, then uncover, spoon the sauce over the chops, and heat for a further 5 minutes or until piping hot.

Please note: ovens vary. Adjust times accordingly and ensure that food is piping hot (70C) before serving.

Serve with mashed potato and/or a big pile of dark leafy greens (spinach, silverbeet or kale), steamed till tender then dressed with lemon juice and olive oil. And some wedges of roast pumpkin on the side would be very nice, too.