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Crumbed pork with creamy sage-and-caper sauce

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Crumbed pork with creamy sage-and-caper sauce

20 minutes

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Crumbed pork with creamy sage-and-caper sauce

By Marcelle van Rooyen

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.

Find more pork recipes here

Recipe production: Marcelle van Rooyen

Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi