Food & Wine magazine recently did a spread on traveling and eating in England. All of the recipes and their photos were super creative,  but I was drawn to this recipe instantly.  Not only was I attracted for its combination of flavors, but the stunning and colorful presentation as well.  Let’s start with the flavors:  a thick yet tender pork chop served in a butter sauce flavored with sage. (Yum) Then as sides you have a simple saute of gorgeous red and green Swiss chard flavored with a touch of fresh lemon juice; and lastly, a serving of fuschia-toned beet and potato puree.  Simple in its ingredients but complex in its colorful presentation, I adore this recipe and I know you will too.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard)

Tagged: beet puree, beets, Food & Wine, greens, lemons, pork, pork chops, sage, sage butter, Swiss chard, yukon gold potatoes