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Herb and wine pork with roast potato wedges


Herb and wine pork with roast potato wedges (PHOTO

Ingredients 9
Servings 4
Time 10 min

Ingredients

  • 45
    ml
    olive oil
  • 4-5 garlic cloves, thinly sliced
  • 2 sprigs fresh rosemary, chopped
  • 10
    g
    fresh sage, roughly 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 pepper
  • 125
    ml
    chicken stock
  • 125
    ml
    plain doublecream yoghurt
 

Method

30 min
 

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.

 

 

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