Comfort vegetables - Comfort vegetables. Eh? let me try that again. Comfort. Vegetables. It doesn't sound much more likely the second time around,does it? Your comfort foods te...
Wednesday, July 20, 2011
This little piggy went to market.
This little piggy went home.
This little piggy jumped into my frying pan.
And I ate him up yum yum yum.
PORK CHOPS WITH LEMON & CRISPY SAGE
printer friendly recipe
4 bone-in pork chops, 1/3-1/2 pound each
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked blacked pepper
2 tablespoons unsalted butter
12 sage leaves
4 garlic cloves, sliced thinly
1/2 cup white wine
juice of 1 lemon
Season the meat with the salt and pepper.
Melt the butter over medium high heat in a saute pan that's large enough to hold all of the pork chops in one layer. Add the sage leaves and fry for 30 seconds to 1 minute. Carefully remove the sage leaves to a paper towel.
Add the garlic and let cook for a few seconds, until fragrant.
Place the pork chops in the pan in one layer and brown deeply, about four minutes per side.
Add the wine, lower heat to medium, bring to a simmer and then cover for 10 minutes, until the pork is cooked through.
Place the pork chops on a platter.
Deglaze the pan with the lemon juice and reduce by a quarter.
Pour the pan sauce over the pork and garnish with the sage leaves.
Serves 4 very well.