For this dish I decided to stick to classic flavour combinations. Pork and sweet potato are a common combination on many blogs I’ve been sifting through. The same can be said about balsamic vinegar. The apples and sage however have been paired up with pork since before internet blogs existed.
The pork itself is cooked simply with just a touch of salt before it was thrown on the BBQ. The cucumber and apple are just tossed in some pork juices I collected in the resting process. The sweet potato is just mashed sweet potato with some crushed garlic.
The black sauce is probably the only element to the dish that would appear uncommon to most people however I assure you that it is, like the other elements, also very simple. To make the black sauce one just gently cooks diced onions until translucent. Then, one reduces some balsamic vinegar and mixes it into the onions. An optional touch of Worchestershire sauce (for some added Umami) can also be added at this point. Finish the sauce with some chopped basil before blending it into a Purée. I think it goes delightfully with pork chops.