Baked tomato pork chops with crispy garlic & sage baby potatoes

By YOU Digital
22 May 2019


Preparation: 10 min | Cooking: 40 min | Total Time: 50 min | Serves 4

Wholesome and easy to prepare, this #JustDelicious meal is the perfect weeknight family dinner!

Pork chops

4 Eskort Pork Chops

7,5ml (1½t) salt

7,5ml (1½t) black pepper

750ml (3c) hearty tomato sauce

250ml (1c) plain yoghurt

Baby potatoes

500g baby potatoes, cut in half

2 cloves garlic, chopped

60ml (¼c) chopped fresh sage leaves

60ml (¼c) pork lard

30ml (2T) butter

7,5ml (1½t) salt

7,5ml (1½t) black pepper

45ml (3T) chopped Italian parsley

60ml (¼c) chopped chives


  • Preheat the oven to 190°C.

Baked tomato pork chops

  • Put the pork chops in an ovenproof dish and season with salt and pepper.
  • Cover with the tomato sauce and plain yoghurt, and bake for 20 minutes.

Crispy garlic baby potatoes

  • Add the baby potatoes, garlic, sage, lard, butter, salt and pepper to a bowl and mix well to coat.
  • Once the potatoes are evenly coated, transfer to an roasting pan and bake for 10 minutes. Reserve the sauce.
  • Flatten slightly with a fork and then bake for an additional 10 minutes.
  • Remove from the oven and season with the herbs.
  • To serve, plate each pork chop with a helping of crispy baby potatoes, and spoon the sauce over.


  • This recipe contains dairy.


  • Plain yoghurt (dairy, contains lactose): Use unflavoured coconut yoghurt.
  • Butter (dairy, contains a low amount of lactose): Use ghee (clarified butter) or solidified coconut oil as a butter substitute.

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