Name: Herb and wine pork with roast potato wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 45 ml fresh chillies 573; garlic cloves thinly sliced; fresh rosemary sprigs chopped; 10 g fresh sage chopped; 500-600 g pork chops or pork rib-eye steaks; 310 ml lightly wooded chardonnay or other dry white wine; salt and freshly ground black pepper; 125 ml stock chicken; 125 ml double cream plain yoghurt

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Ingredients (9)

45 ml	fresh chillies — 573
	garlic cloves — thinly sliced
	fresh rosemary sprigs — chopped
10 g	fresh sage — chopped
500-600 g	pork chops or pork rib-eye steaks
310 ml	lightly wooded chardonnay or other dry white wine
	salt and freshly ground black pepper
125 ml	stock — chicken
125 ml	double cream plain yoghurt

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Method:

1 Heat the oil in a large saucepan and fry the
garlic, rosemary and sage
over medium heat for
1 minute.

2 Carefully place the meat
on top of the herbs in
the saucepan and fry
for about 5 minutes on
each side. Remove the
meat and set aside until
needed.

3 Add 250ml (1c) of the
wine to the saucepan,
scraping the bottom to
deglaze it. Reduce the
heat and simmer for
1-2 minutes.

4 Return the meat to the
saucepan and season
with salt and pepper. Partially cover with a lid and
cook for 15-20 minutes,
turning the meat once
and ensuring there’s
enough liquid in the pan. Add a little boiling water
at a time if necessary –
250-375ml (1-1½c). Once
the meat is tender, remove and set aside in foil
to keep warm.

5 Increase the heat, add
the remaining wine and
the stock, scraping the
bottom of the saucepan
again. Simmer until the
liquid has reduced by
half.

6 Add the yoghurt. Leave
the saucepan on the
stove but switch the heat
off. Season with salt and
pepper if needed.

7 TO SERVE

Slice the pork,
pour the sauce over and
serve with roast potato
wedges.