Solo: Sage pork

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Solo: Sage pork

Pork in sage butter with sautéed cabbage and thyme roasted butternut.

Ingredients to serve 1

  • 1 x boneless pork chop
  • 3g x fresh sage leaves
  • ¼ tbsp x butter – for the chops (from your pantry)
  • ½ tbsp x butter – for the cabbage (from your pantry)
  • ⅛ x cabbage – shred finely
  • ½ clove x garlic – crush, peel and chop finely
  • ¼ x butternut - dice (1cm cubes)
  • 3g x fresh thyme
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)


Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Place the butternut and thyme on a tin foil lined tray, drizzle over olive oil and season with salt and pepper. Roast for 25-30 minutes, until golden and cooked through.

Step 3

Place a few glugs of olive oil in a large frying pan on medium – high heat. Add the chop to the hot pan. Cook on both sides for 3-5 minutes, depending on the thickness of the chop. Remember to also roast the fat edge – hold the pork chop on its edge for about 2 minutes (using tongs or 2 spoons) to crisp it up. Add the butter and sage in the last minute of cooking. Spoon the butter over the chop. Place the chop and sage butter on a plate and cover with tin foil and leave to rest.

Step 4

Wipe out the pan, place on a medium – high heat. When hot drizzle a little olive oil, add the garlic and cook for 1 minute. Then add the cabbage and butter to the pan and sauté for 3 minutes until softened. Season to taste.

Step 5

Serve the pork chop with some sage butter, roast butternut and sautéed cabbage.