This recipe marries pork chops and roasted vegetables with sweet and sour Tkemali sauce. Tkemali is a popular Georgian condiment made from sour plums, sugar, garlic and herbs. It adds a fresh, vibrant element to lean pork meat and roasted vegetables alike. While the chops are being pan-fried until juicy and tender, the vegetables take time roasting. Once ready, everything gets a generous pouring of a flavourful tkemali reduction. Crispy sage leaves are optional but welcome – their slightly bitter taste adds a nice contrast to the mellow sweetness of pork and vegetables.
The Flavour Affair:
Pork Chops + Carrots + Turnips + Brussels Sprouts + Red Onion + Tkemali
Pork chops with roasted vegetables make a light, low-carb meal that is still satisfying. I like to use bone-in pork chops because they have a little more fat that is rendered during cooking, tenderizing the meat.
For the vegetables I wanted something colorful and vibrant, with a mix of hues, flavours and textures. I therefore used three types of carrots (regular, Indian red and deep purple), turnips and Brussels sprouts. While they all develop a sweeter quality when roasted, the undertones are different, and so are the textures. Carrots are firmer and have a more caramel-y taste. Turnips exhibit a bit of sourness and are very juicy on the inside. Brussels sprouts are soft with a mellow buttery flavour and a hint of smokiness from the charred outer leaves. I also threw in a few red onions. They don’t need as much as others and get burnt, but I really like that bitter touch.
Tkemali, Georgian plum sauce, is basically a version of sweet and sour enhanced with sharp garlic, hot chili and aromatic herbs:
It is great for dressing up your meats and vegetables into something a little different yet still with a familiar flavour profile. Tkemali has a fresh vibe because of mint in it, and associates with warm summer days. Along with an instant flavour boost, it gives a bright, lighter feel to grounding roasted root vegetables. It is very easy to make and can last for a couple of months in the fridge in an airtight container. You can add it to to stews, salad dressings or use as a marinade for meats or fish. Check my Tkemali recipe here and give it a try!
Preparation tips for Fried Pork Chops with Tkemali:
The vegetables take longer than the meat, so start with them. Wash and chop (no need to peel), arrange on a baking tray, drizzle with olive oil and season with salt. I am not using any other spices here because a lot of flavour will come from the tkemali reduction. Send into the oven at 200C for 20-25 minutes.
For juicy, tender pork chops, follow the simple steps below:
- Take the chops out of the fridge and season with salt 30-60 minutes prior to cooking.
- Brush the chops with flour so that the develop a nice golden-brown finish.
- Heat oil to medium-high in a large non-stick skillet.
- Sear the chops on one side (depending on quantity, you may need an extra pan). Flip, turn the heat to low-medium and cover. Fry for 5-7 minutes until the chops are cooked inside. Times vary according to the thickness, so the best way to check is to make a cut with a sharp knife and see with your eyes. Transfer to a plate or a large board to rest.
While the chops are resting, prepare the sauce. Deglaze the pan with 150ml chicken stock and stir in all the brown bits. Add 2 generous table spoons of tkemali and reduce over high heat. Taste and adjust for salt. If you find the glaze to be on a sour side, add 5-10g of brown sugar.
To serve, slice the chops, arrange on a plate together with vegetables and drizzle over the sauce:
Bon appetit! And if you’ve made a little too much, fear not – both the meat and the veggies can last in the fridge in an aitight container for two days.
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Fried Pork Chops with Tkemali Glaze and Roasted Vegetables
Equipment
- 1 Roasting tray
- 1 Large non-stick casserole
- 1 large cutting board
Ingredients
For the vegetables:
- 4-6 carrots roughly chopped
- 2-3 turnips cut in wedges
- 200 g Brussels sprouts
- 1 large red onion roughly chopped
- 3 tbsp olive oil
- Salt and pepper
For the pork chops:
- 3-4 chops bone-in
- Salt and pepper
- Flour for brushing
- Olive oil for frying
For the glaze:
- 150 ml chicken stock
- 2 tbsp tkemali sauce
- Salt and sugar to taste
Optional for garnish:
- A few fresh sage leaves
- 1 tbsp olive oil
- 20 g butter
Instructions
To make the vegetables:
- Line a roasting tray with parchment paper, arrange the vegetables in a single layer, drizzle generously with olive oil and season with salt and pepper.
- Roast in a pre-heated oven at 200C for 20-25 minutes.
To make the chops:
- Take the chops out of the fridge 30-60 minutes prior to cooking. Season with salt.
- When ready to start frying, brush the chops with a little flour.
- Heat about 3 tbsp of cooking oil to medium-high in a large non-stick casserole.
- Add the chops and sear on one side until golden.
- Flip over, cover and lower the heat to low-medium.
- Cook for 5-7 minutes.
- Remove the lid and cut a chop in the middle with a sharp knife. It is done when it is no longer pink inside.
- Transfer to a large plate or a cutting board and allow to rest.
To make the sauce:
- Deglaze the skillet with 200ml chicken stock. Stir in all the brown bits left from frying.
- Add 2 tbsp tkemali sauce, bring to simmer and allow to thicken.
- Taste and adjust for salt and sugar.
Optional for garnish:
- Heat 1 tbsp olive oil and 20g butter in a shallow pan to medium.
- Add the sage leaves and fry until they turn crispy on the edges.
- Let drain on a paper towel.
To serve:
- Slice the pork chops and arrange on a plate together with vegetables. Pour over the sauce.
