Sage-stuffed pork with onion

Serves 4

Large bunch sage leaves
4 tbsps rapeseed or sunflower oil
50g unsalted butter
1 small onion, finely chopped
1 tbsp green peppercorns in brine, drained and crushed
Salt and freshly ground black pepper
4 thick pork loin chops
1 glass dry white wine
100g prunes, chopped
4 tbsps single cream

Step 1) Pull about 20 whole sage leaves from the bunch. Chop a further 10 leaves. Heat the oil in a frying pan until very hot. Add the whole leaves only, about 6 to 8 at a time, and fry briefly for about 15 secounds until they frazzle and go crisp. Drain to a kitchen paper lined plate and reserve. Wipe out the pan with kitchen paper.

Step 2) Add half the butter and the onion to the pan and fry for 5 minutes until the onion is soft. Stir in the chopped sage, peppercorns and seasoning and remove from the heat. Leave to cool. 

Step 3) Push the tip of a sharp knife held horizontally into the fat side of each pork chop, slicing into the meat to make a deep pocket. Pack the herb and onion mixture into the pocket. Season the chops on both sides.

Step 4) Melt the remaining butter in the pan. Add the chops and fry for 2 to 3 minutes until golden underneath. Turn them over and fry briefly before pouring in the wine and scattering with the prunes. Cover with a lid and cook very gently for 15 minutes until the chops are cooked through.

Step 5) Scoop the prunes up over the chops and swirl the cream into the pan juices. Check the seasoning and serve, scattered with the sage crisps.

Recipe by Joanna Farrow

Looking for more recipe ideas? Why not try these simple and delicious garlicky stuffed mushrooms, and for a mouth-watering main, what about this ham and egg pie? 

Chosen by Country Homes & Gardens