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Fried Pork chop with brown gravy, crispy sage leaves and roasted vegetables

Fried Pork Chops with Tkemali Glaze and Roasted Vegetables

5 from 1 vote
Tender and juicy pan fried pork chops are coated with a flavourful sweet and sour reduction made with Georgian tkemali sauce and served with roasted vegetables.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people

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.