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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

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.