Chunky pork chops with rarebit and skinny fries

Chunky Pork Chops with Rarebit Topping and Skinny Fries

Serves: 4

Cooking time: About 40 minutes


  • 4 Thick chunky pork chops
  • 1 Whole garlic bulb, cut in half
  • Seasoning
  • 45ml (3tbsp) Olive oil
  • 4 Fresh sage leaves, roughly chopped
  • 2 Large potatoes, cut into ‘skinny fries’
  • 15ml (1tbsp) Olive oil

Welsh Rarebit:

  • 15ml (1tbsp) Dijon mustard
  • 100g (4oz) Mature cheddar cheese, grated
  • 75ml (5tbsp) Beer
  • 5ml (1tsp) Honey


  1. Preheat oven to Gas 4, 180ᵒC, 350ᵒF.
  • Place the pork chops, garlic, seasoning, olive oil and sage into a large baking pan, mix together to combine all ingredients and then arrange in a single layer over the pan so that they cook evenly.
  • Place fries onto a parchment lined tray, drizzle with oil and arrange in a single layer to cook.
  • Place in the preheated oven for about 40 minutes until chops are cooked through and golden and remove fries when crisp and golden.
  • Mix all the ingredients together for the Welsh rarebit.
  • Spoon the rarebit onto the chops and return to the oven to melt the topping for about 5-10 minutes.
  • Serve with skinny fries and lightly steamed asparagus or French beans for dipping.