Step 1

I recommend brining the pork chops for the best flavour and perfectly juicy meat, for a minimum of 45 minutes or up to 12 hours prior to cooking.

Step 2

Preheat oven to 220C (200C fan forced) / 425F.

Step 3

OPTIONAL CRUNCHY CRACKLING:If your pork has the skin attached and you would like it crunchy, cut the skin off each chop and lay it onto a baking tray lined with baking paper, skin side up. Drizzle over a little oil and scatter over some sea salt. Rub it over the skin then place on the bottom shelf of the oven. This should be super crunchy and ready about the same time as your pork and potatoes.

Step 4

FOR THE PORK AND POTATOES:Cut the potatoes into 2-3 pieces each or roughly inch size pieces. On a large baking sheet, toss the potatoes with 1 tablespoon oil, salt and pepper.

Step 5

Place into the oven and bake for 20 minutes.

Step 6

Meanwhile, heat the remaining oil in a skillet over high heat - get the pan searing hot. If your pork chops were not brined, season well with salt and pepper. Add the pork chops to the hot pan and cook without turning until caramelised underneath - 3-5 minutes. Don't crowd the pan - if you need to do them in batches, place the seared pork chops on a warm plate covered with a piece of foil while doing the second batch.

Step 7

After the potatoes initial 20 minutes, add the pork to the baking sheet seared side up (this is your presentation side). Scatter the asparagus around the pan, then bake for a further 8-12 minutes or until the pork is cooked through (63C/145F on a meat thermometer inserted into the thickest part.

Step 8

Remove the tray from the oven. Cover loosely with foil to rest.

Step 9

FOR THE SAUCE:Meanwhile, make the sauce, using the same skillet the pork was seared in. If there is still some oil in the pan use that - remove all but 1 tablespoon and use paper towel to remove any burnt bits from the pan. If there is no oil, wipe out the pan and add a little glug of oil. Heat over medium heat.

Step 10

Add the shallot to the pan and cook for a couple of minutes to soften. Add the fresh sage leaves and butter and cook another minute.

Step 11

Add the pepper, stock and dijon and mix well to combine. Bring to a boil.

Step 12

In a small bowl, combine the milk and cornflour and mix well. While stirring, pour it into the sauce. Keep stirring, it should thicken quite quickly.

Step 13

Transfer the pork, potatoes and asparagus to warmed serving plates.

Step 14

Pour the resting juices from the pork into the sauce and mix well. Pour the sauce over the plates and serve.

Step 15

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