Ingredients

• 1 tbsp olive oil
• 1 red onion
• finely sliced
• 350g/12oz Brussels sprouts
• trimmed
• 6 sage leaves
• 200g/7oz cooked chestnuts (vacuum-packed are fine)
• 110ml/4fl oz white wine
• 300ml/11fl oz vegetable stock
• salt and freshly ground black pepper
• 4 pork chops
• salt and freshly ground black pepper
• 1 tbsp olive oil

Directions

• For the sprouts
• heat a large frying pan or wok until hot
• then add the olive oil and red onion and stir-fry for one minute.
• Add the Brussels sprouts and sage and stir-fry for a further minute.
• Add the chestnuts and white wine and simmer until the volume of the wine has reduced by half.
• Add the vegetable stock and cook for a further 2-3 minutes
• or until the sprouts are tender. Season
• to taste
• with salt and freshly ground black pepper
• For the pork chops
• season the pork chops well with salt and freshly ground black pepper.
• Heat the olive oil in a clean frying pan and add the pork chops. Cook for 4-5 minutes on each side
• until golden brown all over and cooked through. The chops are cooked when the meat is pierced at its thickest point with a skewer and the juices run clear.
• To serve
• place the pork chops onto four plates and spoon the sprouts alongside.