Pork chops with black pudding, potatoes and goat’s yogurt
Ingredients
- 2 tablespoons rapeseed (canola) oil
- 4 pork chops, on the bone, at room temperature and seasoned
- 40 grams (2.5 tablespoons) butter
- 8 sage leaves, thinly sliced
- 1 log black pudding, sliced into rounds and quartered
- 300 grams new potatoes, cooked until tender
- 75 grams (1/3 cup) goat’s yogurt
- Sea salt
Directions
- Preheat the oven to 180C /350F. Gas mark 4.
- Heat oil in a large frying pan (skillet) over a medium heat and brown the chops for two to three minutes on one side, then one to two minutes on the other side until nicely coloured.
- Transfer the chops to a roasting pan.
- Place a knob (pat) of butter and some sage on top of each chop.
- Roast in the preheated oven for 10-12 minutes, until the meat is firm to touch. I like to cook my pork medium and allow it to rest for five to ten minutes.
- Meanwhile, for the accompaniments, add the rest of the butter and sage to a large frying pan over a medium heat and fry the black pudding and cooked new potatoes for about five minutes until nice and crispy.
- Reduce the heat and cook for a further five minutes until the butter has caramelized.
- Remove from the heat and allow to cool slightly.
- To serve, place the potatoes and black pudding in the centre of the plate and rest a pork chop on top.
- Serve with the yogurt.
