April is here and spring greens, the first cabbages of the year, are coming into season and go fantastically, cooked in sage butter, with this dish. These accompany a super tasty pork chop and potato rosti, topped with a velvety poached or fried egg. This dinner is full of flavour and brings a little element of class to the dining table.
Ingredients (serves 4)
- 4 medium to large sized pork chop with the bone in
- 4 medium fresh eggs
For the spring greens:
- Roughly 2 large spring green leaves each (stalks removed)
- 2 tbsp butter
- 6 medium to large sage leaves
- Salt and pepper to taste
For the potato rosti:
- 200g potatoes (peeled and grated)
- 200g sweet potatoes (peeled and grated)
- 4 tbsp plain flour
- 2 medium eggs
- 40g Parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- Preheat the oven to gas mark 6/200℃/400℉.
- Add both grated potatoes to a clean tea towel and twist and squeeze as much excess moisture out of them as you can. This will help make the rosti crispy.
- Add to a mixing bowl with the rest of the ingredients and mix together well.
- Mould together four equal potato patties. Add a tbsp on the bottom of a baking tray and spread well. Add the potato rostis on top and then drizzle the rest over the top of them.
- Bake for around 25-30 minutes until crispy and flip half way through.
- Turn a large pan (or two) on a high heat and get really hot. Season the pork chops and rub a little oil into them.
- Sear evenly for two minutes on each side and finish in the oven for roughly 15 minutes or until cooked depending on size.
- When the pork and rostis are in the oven, melt the butter into a pan, roll the sage leaves into a cigar shape, slice and then mix in. Add your spring greens and cover with a lid, stirring occasionally until they have softened. Turn the heat down low until serving.
- Poach or fry your eggs and then serve on top of the rosti and pork chop with your spring greens.
- Tuck in!