Ingredients
- For the sprouts
-
- 1 tbsp
olive oil - 1
red onion, finely sliced - 350g/12oz
Brussels sprouts, trimmed - 6
sage leaves - 200g/7oz cooked
chestnuts (vacuum-packed are fine) - 110ml/4fl oz
white wine - 300ml/11fl oz
vegetable stock - salt and freshly ground
black pepper
- 1 tbsp
- For the pork chop
-
- 4
pork chops - salt and freshly ground
black pepper - 1 tbsp
olive oil
- 4
Preparation method
-
For the sprouts, heat a large frying pan or wok until hot, then add the olive oil and red onion and stir-fry for one minute.
-
Add the Brussels sprouts and sage and stir-fry for a further minute.
-
Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.
-
Add the vegetable stock and cook for a further 2-3 minutes, or until the sprouts are tender. Season, to taste, with salt and freshly ground black pepper
-
For the pork chops, season the pork chops well with salt and freshly ground black pepper.
-
Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side, until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.
-
To serve, place the pork chops onto four plates and spoon the sprouts alongside.