Succulent pork chops with sage

Never cook dry pork chops again – we give you the pro tips for juicy, golden chops.

Less than 45 minutes

Serves 4

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  • 4 pork chops, on the bone
  • 2 Tbsp (30ml) olive oil blend
  • Salt and milled pepper
  • 1-2 cloves garlic, crushed
  • 3 Tbsp (45ml) butter
  • 8 sage leaves (or 2 sprigs rosemary or 4 sprigs thyme)


  1. Bring meat to room temperature to ensure even cooking.
  2. Snip fat at the base of the pork chops.
  3. Brush with oil and season.
  4. Heat a heavy-bottomed pan over high heat – you should be able to hold your hand 5cm above it for four seconds.
  5. Add chops, apply pressure to the meat using a spatula. (This ensures the whole chop is touching the surface of the pan so that it browns evenly).
  6. Flip over after 1½ minutes. Repeat 2-3 times to brown on both sides.
  7. Reduce heat and add garlic, butter and sage.
  8. Keep basting and rotating chops for 3 minutes or until done.
  9. Set meat aside to rest before serving, this allows that residual heat to work its magic and the fibres to relax, giving a more tender, succulent result.
  10. Serve with a side of your choice, like sweet potato or regular mash.


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