Wednesday, July 20, 2011

Pork Chops with Lemon & Crispy Sage

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.

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.

1 comment:

  1. Hey, Nice recipe. I am not a fan of pork so can I use the same recipe but instead use chicken or goat? If yes then what will be the variations?


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