A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Pork Chop with Lemon, Roasted Garlic, and Sage Dressing and Truffled Fingering Potatoes
Ingredients (serves 2):
- 2 lean pork chops, frenched
- 1/2 cup chopped sage leaves
- 1/2 head of garlic, top chopped off
- 1 lemon, juiced
- Olive oil, salt and pepper
- 5-6 fingerling potatoes
- 3-4 springs of thyme, chopped
- 1 onion, roughly sliced
- Drizzle of truffle oil
- Pinch of chinese five spice
- Rocket, radishes, and cherry tomatoes to serve
Marinate pork chops in 1/4 cup chopped sage, pinch of chinese five spice, a splash of olive oil, salt and pepper, for 1 or 2 hours (or as long as you have).
Roast garlic, wrapped in tin foil, with a drizzle of olive oil, for about 20-30 minutes.
Toss potatoes, with thyme, olive oil, salt and pepper. Roast for about 45 minutes, turning once.
Once the garlic has finished roasting and cools, put in a food processor with the lemon juice, other 1/4 cup of sage, about a 1/4 cup olive oil, salt and pepper. Blend until smooth.
Remove the pork from the marinade, taking off the excess sage. Grill either on a barbeque or an indoor grill pan, for 4-5 minutes on each side. Slice the potatoes and drizzle with truffle oil. Serve on a bed of rocket with chopped radish and cherry tomatoes, topping the pork and salad with the dressing.
