Got pork and sage - what to make?

soba

I've got some boneless pork chops in the fridge that need using and a big tub full of sage in the garden, obviously pork and sage being a classic combo. But I can't figure out what to make, any ideas anyone. Was maybe thinking of cubing the pork and skewering alternately with sage leaves to chuck on the barbie for tea (weather permitting) but I don't know if the sage leaves would burn.

Also while you're there does anyone have the website address of the site that you can enter the ingredients you've got and it'll come up with a suggestion?
Thanks guys, soba.

wendym

I recently used just these ingredients: I put raw quartered apple (which had seen better days) and sliced onion in a tiny bit of oil so it didn't stick, then sage, pork on top, and into the oven. It worked really well.
We had it with jacket potatoes.

soba

Thanks wendym that sounds delciious.

frestuffwooo

I'm not a cook (and have never tried these )but what about blitzing some sage, water, salt and peper in a blender to maake a liquidy paste and marinade the pork in it the fry or barbecue or chopp teh sage up and score the pork, put bits of the sage in the pork, leave and then slowly bake in a pot wih a little water to stop it drying out or chop the sage and add to some fried onions, cook for a couple of seconds(dont wilt/burn the sage) and serve along side fried pork.

:eek: I woudlnt barbecue raw sage as i would think it would burn:eek:


:rotfl: :rotfl: :rotfl:

nuttyrockeress

Do you have cheese?

I make this it's fab, in fact I made it last night!

soba

Thanks nuttyrockeress, I think that's the one I'll try tonight. I'm entertaining FIL as MIL is in hospital, and I think that one looks a bit more 'posh'!

soba

DH made tea eventually. Due to quite an eventful afternoon which included going shopping with no purse, we had to make do with ingredients already in the house. We had pork chops done on the skillet, then grilled with a topping of Wensleydale cheese with cranberries until browned and bubbling, with stir-fried veg and rice. It was the nicest tea I've had in ages. OH is a marvel with meat, I guess 20 years as a butcher probably has somethig to do with it.