This is my take on a regular favourite. This version really ups the flavour stakes and will definitely leave you wanting more. Serve up on a large platter and let everyone dive in and help themselves.
Serves: 4 people
4 - Dried Apricots
0 - Rapeseed Oil
2 oz SuperValu Butter
24 - SuperValu Fresh Sage
1 bulb SuperValu Garlic
1 kg SuperValu Potatoes
diced with skins left on
4 - SuperValu Quality Irish Basted Pork Loin Chops
0 - SuperValu Salt
200 g Supervalu Smoked Bacon Lardons
- Preheat the oven to 220°c. Put the potatoes into a saucepan of salted water and bring to the boil for 4-5 mins; you only want to par-boil them. Drain them in a colander and let them dry off in the steam.
- Lay the pork chops flat on a chopping board and insert a small paring knife horizontally into thechop and make a hidden pocket, making sure the tipof the knife doesn’t come out either side.
- On a clean board place the butter, dried apricots, a finely chopped clove of garlic, 8 chopped sage leaves and a pinch of salt and pepper. Mash them together with a fork making it into a flavoured butter. Push this butter equally into the pockets of the pork chops.
- Take 8 sage leaves, dress them in rapeseed oil and then dip one side down in some plain flour and push one leaf - flour side down - onto each side of the chops. Set aside.
- Tip the potatoes , the bacon lardons and the rest of the garlic cloves into a large oven dish, season and drizzle with oil. Place into the preheated oven. After 10 mins place a frying pan onto a hot hob and add a drizzle of oil. When the pan is really hot put in the chops and fry for 10 mins turning occasionally to get them nice and golden.
- Remove the dish from the oven and add the chops on top in a layer, then pop it back into the oven for 10-15 mins depending on the thickness of the chops.