Solo: Sage Pork Chop & Parmesan Rice

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Solo: Sage Pork Chop & Parmesan Rice

Pan fried pork chops drizzled with wine sauce. Served with parmesan and parsley jasmine rice.

Ingredients to serve 1

  • 1 x boneless pork chop
  • ¼ x red onion – chop finely
  • ½ tsp x dried sage
  • 3g x fresh thyme – strip off leaves
  • 30ml x dry white wine
  • ¼ cup x jasmine rice
  • 3g x parmesan cheese – grate finely
  • fresh parsley – chop finely
  • olive oil, salt and pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Prepare all ingredients as indicated above.

Step 2

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Place a large frying pan on the stove on high heat. Rub the chops all over with olive oil and season well with salt and pepper. When the pan is hot, place the chops in the pan and fry for 3 to 4 minutes each side turning only once with tongs (or spoons). When done, transfer the chops to a plate, cover with tin foil and allow to rest.

Step 4

Keep the pan you just cooked the chops in on the stove and turn the heat down to medium. Add the onions and sauté for 3 to 4 minutes in the pork fat. Add the wine, sage and thyme to the pan and simmer for about a minute. Remove from the heat and set aside.

Step 5

Add parmesan and parsley to the rice. Fluff gently with a fork.

Step 6

To serve, divide the chops between the plates, top with sage and wine sauce. Add a serving of parmesan rice on the side.