1 pork chop, 4 ways

Perfectly fried pork chops with burnt sage butter

Season 4 pork loin chops and pan-fry in 2 T olive oil over a medium to high heat for 3–4 minutes a side. Add 200 g butter to the pan for the last 2–3 minutes of cooking. Cook until the butter is melted and bubbling. Add a small bunch of fresh sage and cook until the sage is crisp and the butter is dark golden brown. Serves 4

Lemon-and-thyme panko crumbed pork chops

Preheat the oven to 180°C. Coat 4 pork loin chops in 70 g seasoned our, dip into 2 beaten free-range eggs and then into 2 cups panko crumbs, mixed with the zest of 1 lemon, 2 chopped garlic cloves and 1 t chopped fresh thyme. For an extra-crunchy layer, coat in the panko crumbs twice. Pan-fry in 2 T butter and 2 T olive oil over a medium to high heat for 2 minutes on each side until golden brown. Season and place in the oven for 10 minutes or until cooked through. Serve with sweet-potato wedges and wilted baby spinach. Serves 4

Harissa-spiced pork chops

Mix 1 T Woolworths harissa blend with 3 T olive oil to make a paste. Coat 4 pork loin chops in the harissa paste and pan-fry in a griddle pan or braai for 3 minutes on each side or until cooked to your liking. Season to taste with salt. Serve warm with couscous and rocket, and a squeeze of lemon juice. Serves 4

Pork chops with sage butter, anchovies and capers

Season 4 pork loin chops and pan-fry in 2 T olive oil over a medium to high heat for 3–4 minutes a side. Prepare the sage butter in the same way as for the chops with burnt sage butter (left). When you remove the pan from the heat, add 6–8 anchovy fillets, 2 T capers and a squeeze of lemon juice. Serve with creamy mashed potatoes or caulimash. Serves 4

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