Pastured Pork Chops with Sage Butter, Nectarines, Avo and Micro Greens

Pastured Pork Chop

Summer pork chops

Serves 1

  • 1 x pastured pork chops – loin or shoulder
  • 5 x sage leaves
  • a knob of Mooberry butter
  • zest from half an organic lemon (note you can also use the organic oranges for this that we have in now if you want a more citrus tone, then replace the lemon juice too with orange juice from one of these oranges
  • 2 cloves of organic garlic – finely chopped
  • A glug of olive oil
  • Juice of 1/2 organic lemon
  • 1 organic ripe nectarine
  • 1/2 avocado cut into segments
  • A generous hand of Kazi Farm micro greens
  • Rock or sea salt
  • Cracked black organic pepper

In a pestle and mortar crush the sage leaves, garlic, lemon zest with the olive oil and the lemon juice (or orange if you’re using that). Add a generous handful of rock or sea salt to this and pepper, mix it all together into a rub.
Rub this mixture over both sides of the chop. Leave to stand for as long as you have time for.
Pre-heat your oven to 180 degrees.
Heat a griddle pan – hot. When it’s smoking hot – add the chop – sear on one side for a good 2 minutes, then flip and return on the other side. Turn once more – another 2 minutes either side.
Remove from the pan and add a blob of Mooberry butter, rub it over the pork, place it on a plate or dish into the oven. Then switch the oven off. The heat will be sufficient to let the pork chop rest and complete cooking.
Leave it in the oven while you get the plating ready.
Chop up one nectarine into segments.
After 5 minutes in the oven, remove the plate, add a squirt of lemon or orange juice to the juices on the plate,  plate the chop, add the avocado segments, the nectarine and a good handful of Kazi micro greens.
Pour over some of the plate juices, another crack of black pepper and rock or sea salt to taste.
Serve, it’s utterly beautiful.

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