4 servings
Prep: 10 mins,
Cooking: 30 mins
Slice the pork, pour the sauce over and serve with roast potato wedges
Rate this recipe
Recipe Disclaimer
Tap for method
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 |
Tap for ingredients