Chunky Pork Chops with Sage, Garlic and Lemon

Time to cook: 2 ½ hours


3 cloves garlic 
6 fresh sage leaves 
2x 15ml spoon (2tbsp) parmesan cheese 
Black pepper 
1 lemon 
2x 15ml spoon (2tbsp) olive oil 
4 lean thick pork chops 
Garlic crusher, chopping board, knife, grater, pestle and mortar or small bowl and wooden spoon, juice squeezer, pastry brush, tongs, mixing spoon and mixing bowl. 
1. Prepare the ingredients:
  • peel and crush the garlic
  • chop the sage leaves
  • grate the parmesan cheese.
2. Crush together (either using a pestle & mortar or bowl and wooden spoon) the garlic
cloves, black pepper and sage leaves.
3. Squeeze the lemon.
4. Add the lemon and olive oil to the mixture.
5. Place the lean thick pork chops in a bowl and add the marinade mixture, smear all
over the chops, cover and refrigerate for about 2 hours.
6. Pre-heat the grill.
7. Cook the chops under the grill, or on a griddle or barbecue, for 6-8 minutes per side.
Top tips
  • These can be served with a large portion of salad or cooked vegetables and a chunk of crusty bread.
  • A variety of lower fat dips could also be served with the pork chops.
Did you know?
  • A marinade often contains an acidic ingredient (e.g. lemon juice, vinegar or wine), oils, herbs and spices. They are used to add flavour to the food and can help to tenderize tougher cuts of meat.
Weigh, measure, peel, crush, knife skills (bridge and claw), grate, juice, handle raw meat, marinate, chill and grill.
Nutrition information per 100g/serving: Energy 1189/1129kJ, protein 33.6/32.0g, carbohydrate 1.3/1.2g,
carbohydrate of which sugars 0.2/0.2g, fat 16.2/15.4g, saturated fat 4.9/4.7g, dietary fibre 0.1/0.1g, salt 0.2/0.2g,
iron 0.8/0.8mg