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Sage pork chops with vegetable pasta

(6 ratings)

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Sage pork chops with veggie pasta
Sage pork chops with veggie pasta
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Sage pork chops with vegetable pasta is the perfect midweek meal for the whole family. Cheap, quick and easy to rustle up in just 35 minutes. Tender pork chops are roasted with sage leaves and the veggie pasta is made using plenty of chopped vegetables including carrot, red onion and celery along with your favourite pasta shapes. This recipe serves 4 people and will take 45 mins to make.

Ingredients

  • 4 outdoor-reared pork chops
  • 6 large sage leaves
  • 2tbsp olive oil
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 1 yellow pepper, finely chopped
  • 3tbsp sundried tomato paste
  • 4tbsp sliced black olives, chopped
  • 200g small pasta shapes

If you find sage a bit strong try basil instead.

Method

  1. Heat the oven to 200C, gas 6. Put the pork chops in a roasting tray. Scatter over the sage leaves and drizzle with half the oil. Season and roast for 20 mins, or until cooked through; set aside to rest.
  2. Meanwhile, heat the remaining oil in a non-stick sauté pan and gently cook the onion, carrot, celery and pepper for 10 mins. Add the tomato paste, olives and 150ml water; simmer for 5 mins.
  3. Cook the pasta shapes according to the pack instructions. Drain, then toss through the vegetable sauce. Season with salt and freshly ground black pepper and serve with the chops.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 487(kcal)
  • Fat 15.0g
  • Saturates 3.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(6 ratings)

Your comments

Chris Parker

Delicious and so easy. I can't stand Olives though so I missed them out but I added a clove of garlic instead.

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