Sage-Rubbed Pork Chops With a Gooseberry and Sage Sauce

Image of gooseberry and sage sauce in a bowl

Everything’s running late in the garden this year after the cold, wet spring and the gooseberries are nowhere near ripe yet.

But I had a couple of bags lurking in the freezer and they inspired this dish. The sauce comes from Hugh Fearnley-Whittingstall and can be found via the Guardian online, along with a couple of other good goosegog recipes.

It’s a really interesting combination. Continue reading