Chunky porc chops with sage, garlic and lemon

  • Prep time 10 mins
  • Cook time 20 mins
  • Serves 4


  • 4 lean, thick porc chops
  • 3 cloves garlic
  • black pepper
  • 11 fresh sage leaves, roughly chopped
  • 1½ lemons, juice and rind
  • 2 tbsp olive oil
  • 50g (2 oz) butter
  • 2 tbsp (30ml) Parmesan cheese, grated
  • baby veg for dipping


  1. Crush together (either using a pestle and mortar, or bowl and wooden spoon) the garlic, black pepper and 6 sage leaves.
  2. Add to this the juice and rind of 1 lemon and olive oil.
  3. Place in a large bowl the thick porc chops and add the marinade mixture; smear all over the chops, cover and refrigerate for about 2 hours.
  4. To make the buttery dip, add to a small bowl the butter, juice and rind of ½ a lemon, Parmesan cheese, and 5 sage leaves.
  5. Place in the microwave for about 1 minute or until melted. Stir together.
  6. Cook chops on a preheated grill, griddle or barbecue for 6-8 minutes per side.

Serving suggestion: serve with a selection of baby seasonal veg, e.g. sugar snap peas, asparagus, baby sweetcorn, baby fennel for dipping – raw or plunged into boiling water – plus a wedge of crusty bread.

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