Air-fryer recipes
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Crumbed pork with creamy sage-and-caper sauce
6
Easy
10 minutes
20 minutes
Ingredients
- 1 x 650 g pack Woolworths crumbed pork chops
- 500 g Woolworths frozen mashed potato
- 2 cups full-cream milk
- sea salt and freshly ground black pepper, to taste
- 1 T olive oil
- 1 T unsalted butter
- 50 g capers
- 20 g sage
- 2 cups cream
- 1 T Dijon mustard
- 1 lemon, juiced
- Woolworths caperberries in vinegar, to garnish
- fried sage leaves, to garnish
Method
1. Cook the pork in an air-fryer at 200°C for 20 minutes, or until cooked through and golden brown.
2. Prepare the mashed potato using the milk according to package instructions and season well.
3. Heat the olive oil and butter in a non-stick pan over a high heat until nutty. Toss the capers and sage in butter and oil until slightly crispy and fragrant. Reduce the heat, pour in the cream and reduce until slightly thickened.
4. Stir in the mustard and lemon juice and adjust the seasoning if necessary.
5. Serve the pork with the mash and pour over the sauce. Garnish with the caperberries and fried sage.
Recipe production: Marcelle van Rooyen
Photographer: Jan Ras
Food Assistant: Leila-Ann Mokotedi