PORK CHOPS WITH SAGE AND GARLIC
Number Of Ingredients 7
Steps:
- I started to make the dish by dropping about 10 sage leaves into extra virgin olive oil that had been warming in a skillet over a medium-high flame. I let the sage sizzle away for thirty seconds or so until it began to curl and crisp, then removed it with a slotted spoon (don't let it burn). Into the oil went sliced garlic, which I sautéed until golden and then removed to the plate with the sage. I then added the pork chops, seasoned with salt and pepper, to the pan with the olive oil, now infused with the sage and garlic. While the recipe called for four 5-6 oz. bone-in pork chops, I couldn't find any. Most of them were humongous, weighing closer to 12 oz. or more each. Eschewing these dinosaur chops, I bought boneless ones instead. While they were just as huge as their bone-in counterparts, at least they could easily be split in half to make two reasonably sized chops. I cooked the pork chops mainly on one side until the surface had browned and caramelized, flipped them, and then cooked them on the other side for a few minutes until the meat, frequently pressing my finger into the surface to feel if the meat had cooked through without become overdone. For the final step, the reserved sage and garlic are returned to the pan, along with the juice of one lemon. If the juice evaporates immediately, you may want to add more. The lemon, sage, garlic, and browned bits scraped from the bottom of the pan are swirled together to form a sauce. Once it comes together, remove the chops from the pan and serve immediately on warmed plates.
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