Pan-Fried Pork with Sage and Onion Gravy, Crunchy Potatoes and Green Beans

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Cook potatoes in pot of boiling water for 8 minutes (they do not need to be cooked through yet). Drain well and transfer to prepared tray. Drizzle with a little olive oil and season with salt and pepper. Roast until golden and crunchy, 15–20 minutes, turn once during cooking. Remove from oven and toss through parsley.
3. While potatoes are cooking, prepare the rest of the meal; finely dice onion and trim ends from beans. Heat a drizzle of olive oil in a large frypan (preferably heavy-based) on medium to high heat. Pat pork dry with paper towels and season with salt and pepper. Cook for 2–3 minutes each side, until golden brown and just cooked. Remove from pan and cover with foil. Alternatively, cook pork on BBQ grill. Bring a medium pot of salted water to the boil.
4. Return pan to medium heat. Cook onion for 2–3 minutes, until softened and just starting to caramelise. Add sage, butter and flour and cook, stirring constantly, for 1 minute. Add chicken stock, bring to a simmer and cook for 1 more minute while continuously stirring. Reduce heat to low and stir through sour cream. Season to taste with salt and pepper. Add pork and any resting juices to pan for about 1 minute, until heated through.
5. Cook green beans in pot of boiling water for about 2 minutes, until bright green and tender then drain.
6. Divide potatoes and beans between plates. Top with pork and spoon over gravy.