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


  1. Preheat the oven to gas mark 6/200℃/400℉.
  2. 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.
  3. Add to a mixing bowl with the rest of the ingredients and mix together well.
  4. 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.
  5. Bake for around 25-30 minutes until crispy and flip half way through.
  6. 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.
  7. Sear evenly for two minutes on each side and finish in the oven for roughly 15 minutes or until cooked depending on size.
  8. 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.
  9. Poach or fry your eggs and then serve on top of the rosti and pork chop with your spring greens.
  10. Tuck in!


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