Discover the delightful fusion of traditional Irish cuisine with modern flavors in this recipe for Roasted Pork Chops with Sage and Champ. Champ, a traditional Irish dish, is essentially mashed potatoes infused with milk and scallions, offering a comforting and hearty side dish that pairs perfectly with the savory pork chops.
This recipe is inspired by Jamie Oliver’s straightforward and delicious approach to cooking. The combination of sage and champ adds a unique twist to traditional pork chops, making it a must-try for anyone looking to explore new flavors.
Roasted Pork Chops With Sage And Champ
A hearty and flavorful recipe combining roasted pork chops with sage and traditional Irish champ, made with mashed potatoes and scallions. Perfect for a comforting meal that’s both easy to make and delicious.
Ingredients
- 1kg potatoes
- 4 higher-welfare pork loin chops, skin and fat on
- Olive oil
- ½ a bunch of fresh sage
- 1 big bunch of watercress
- 1 sprig of fresh flat-leaf parsley
- 4 spring onions
- 300ml milk
- 2 fresh bay leaves
- Unsalted butter
Instructions
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and halve the potatoes, then cook in boiling salted water for 15 minutes, or until tender. Drain, return to the pan and cover.
- Meanwhile, trim the strip of skin from each chop in 1 piece and set aside.
- Rub the chops with a little oil, then pick and press a couple of sage leaves on to each side, and season well with sea salt and black pepper.
- Place a wide ovenproof frying pan over a medium-high heat, add the strips of skin, skin-side down, place a heavy pan on top to keep them flat, then fry for a couple of minutes, or until crisp – just like crackling.
- Push the crackling strips to the side of the pan, add the pork chops, and fry for 1 minute on each side. Transfer the pan to the oven (if you don’t have an ovenproof pan, transfer the chops to a preheated baking tray instead). Roast for 10 to 15 minutes (depending on the thickness of the chops), or until cooked through.
- Meanwhile, chop half the watercress, pick and finely chop the parsley and trim and finely chop the spring onions.
- Heat the milk with the bay leaves until almost boiling, then add the parsley, spring onions and the chopped watercress. Switch off the heat and leave the bay leaves to infuse in the milk for a few minutes, then fish out the bay leaves and discard.
- Add the warm potatoes to the milk and mash until smooth. Season well with sea salt and black pepper. Cover with a lid and keep warm, until needed.
- Put a little butter on top of the champ, and serve with the pork chops, crackling and remaining watercress.
Notes
For variations, consider using different types of potatoes, such as Russet or Yukon Gold, or adding a raw egg to the mashed potatoes for a silky texture. Additionally, ensure to cook the pork skin strips until they are crisp and not chewy, as this can affect the overall texture of the dish.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 282Total Fat: 9gSodium: 66mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 29g
