ROASTED PORK CHOPS WITH SAGE BUTTER AND YORKSHIRE RHUBARB SAUCE

GEORGE: Whenever we head to Yorkshire to stay at my mum’s house we almost always pay a visit to the Ginger Pig farm, where the happiest pigs in Yorkshire are reared. It’s such a beautiful drive through the moors—Yorkshire is truly my favorite place on earth and has some of the best produce in the country and obviously the best rhubarb in the world. We always have this for dinner when we’re up North. It’s Yorkshire on a plate, in all its glory!

SERVES 4

For the rhubarb sauce

⅔ pound rhubarb, chopped

1 cup superfine sugar

4 ounces (1 stick) cold butter, diced

4 large pork chops, about 10 ounces each

Oil, for rubbing

Salt and freshly ground black pepper

6 oz. (1½ sticks) butter

8 sage leaves

2 tablespoons cider vinegar

1. Preheat the oven to 350°F.

2. First make the sauce. Place the rhubarb, sugar and a splash of water in a heavy-based pan and cook gently over medium-low heat until the rhubarb is soft. Remove from the heat and blitz in a blender until smooth and thick. Pass through a fine sieve into a clean pan and set aside until ready to serve.

3. Place a frying pan over medium heat while you score or snip off the fatty rind of the chops. Rub the chops with a little oil and season with salt and pepper. Brown the chops two at a time for 4–6 minutes on each side, depending on their thickness. Transfer the chops to a baking sheet and finish in the oven for a further 8 minutes.

4. Meanwhile, in the same pan that you used to brown the chops, cook the butter and sage leaves for a few minutes until golden before adding the cider vinegar. Set aside.

5. When you are ready to serve, warm the rhubarb sauce and beat in the cold diced butter. Spoon the brown butter and sage over the chops and serve with the warm rhubarb sauce on the side.