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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


  • 45
    olive oil
  • 4-5 garlic cloves, thinly sliced
  • 2 sprigs fresh rosemary, chopped
  • 10
    fresh sage, roughly chopped
  • 500-600
    pork chops or pork rib-eye steaks
  • 310
    lightly wooded chardonnay or other dry white wine
  • salt and freshly ground pepper
  • 125
    chicken stock
  • 125
    plain doublecream yoghurt


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.


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



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