Ingredients:

• 1 large pork chop
• 2 Jerusalem artichokes, peeled and chopped
• 1 green apple, peeled, cored, and sliced
• 5–6 sage leaves
• 50g butter
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 100ml chicken stock
• salt & pepper to taste

Method:

1. Preheat the oven to 200°c .
2. Rub the pork chop with olive oil, salt, and pepper. Heat a pan over medium-high heat and sear the pork 2–3 minutes per side until golden. Remove and set aside.
3. In the same pan, add butter and a drizzle of olive oil. Toss in the artichokes and sage. Sauté until lightly golden. Add the apple slices and cook briefly until just softened.
4. Place pork, artichokes, apple, and sage in an ovenproof dish. drizzle honey and lemon juice over the top, pour in chicken stock, and roast for 12–15 minutes, or until the pork reaches desired doneness.
5. Rest the pork 5 minutes before slicing. Serve alongside roasted artichokes and apples, spooning pan juices over the top.

Notes

• The honey and lemon create a subtle glaze that balances the earthy sweetness of the artichokes.
• Green apple keeps a slight bite and acidity, lifting the richness of the pork.
• Sage is best added mid-sauté to release aroma without burning.