Instructions
step 1 Preheat oven to 425°F (220°C). Place peeled potatoes in salted water, bring to a boil, and simmer for 8–10 minutes. Drain and shake to roughen edges.
step 2 Add hot oil or fat to a roasting tray and heat in the oven for 5 minutes. Carefully add potatoes and roast for 40–45 minutes, turning occasionally.
step 3 Season pork chops with salt, pepper, and sage. Heat olive oil in a skillet and sear chops 3–4 minutes per side until golden. Transfer to oven to finish cooking, 10–12 minutes or until juices run clear.
step 4 For the vegetables, steam or boil Brussels sprouts and carrots until just tender, 6–8 minutes. Season with salt and pepper.
step 5 For the gravy, melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually add stock, whisking constantly. Simmer until thickened. Season to taste.
step 6 To make Yorkshire puddings, preheat oven to 450°F (230°C). Whisk together flour, eggs, milk, and salt. Let batter rest 10 minutes.
step 7 Add oil to muffin tin wells and heat in oven until very hot. Pour in batter and bake 20–25 minutes without opening the oven until puffed and golden.
step 8 Plate pork chops with roast potatoes, vegetables, and Yorkshire pudding. Spoon gravy over the top and serve hot.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat pork chops and potatoes in the oven for best texture. Rewarm gravy and vegetables on the stovetop or in the microwave. Yorkshire puddings can be crisped up in a hot oven before serving.
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