Butter-basted sage pork chops with beetroot purée and garlic chard
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Ant Duncan
Butter-basted sage pork chops with beetroot purée and garlic chard
Sweet, earthy beetroot is a great match for the mellow richness of a buttery pork chop. It also makes a far more dramatic splash on the plate than your average potato
Serves: 2
Prep time: 15 mins Total time: 
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Nutritional information (per serving)
Calories
884Kcal
Fat
70gr
Saturates
27gr
Carbs
23gr
Sugars
19gr
Fibre
7gr
Protein
38gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g raw beetroot, peeled weight, roughly chopped
- 1 tbsp creamed horseradish sauce - check if your sauce is gluten free if required
- 2 tbsp rapeseed oil
- 50g unsalted butter
- 1 x 500g pack of 2 thick-cut pork chops
- 12 large sage leaves
- 3 garlic cloves, finely sliced
- 200g rainbow chard, roughly chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil and cook the beetroot for 15-20 minutes, or until tender. Drain and put in a food processor with the creamed horseradish. Blitz until smooth and season to taste. Keep warm.
- While the beetroot is simmering, heat 1 tablespoon of the oil and 30g of the butter in an ovenproof frying pan and fry the pork chops for 3-4 minutes, turning once, until just turning golden, then brown the fat side, too. Add the sage to the pan and baste the chops with the butter. Transfer to the oven for 10 minutes, until cooked through. Remove from the oven, cover and leave to rest for 5 minutes.
- Meanwhile, heat the remaining oil and butter in a deep frying pan and fry the garlic for 2 minutes, until it releases its flavour but doesn’t colour. Add the chard and continue to fry for 3-4 minutes, until the chard has wilted.
- Serve the pork chops with the beetroot purée and garlicky chard, spooning over the sage butter.
