Chops Revisited: Sage Pork Chops

We're talking chops again here folks but this time it's more along the kind you were thinking. Pork Chops...And maybe one day we will tackle those breaded hockey pucks you grew up with...but not today. There is just too many other spectacular things to do with this wonderful cut of meat. But for some reason people just do the "old reliable" breaded pork chops. People.....come on now! What is this all about?? Getting creative, having fun and eating some awesome food. Think of all the fun herbs you can put with it....rosemary.....thyme....sage. Throw in some garlic or onions. Liven it up with some citrus....lemons or even oranges.....don't let me stop you! You know how this works.

Today we're going to take one of those wonderful herbs and do our thing. Sage. Though I'm sure you have heard of it, more than likely you have never really cooked with it. And almost certainly only in the dried spice form. It's a very strong almost bitter (don't let that deter you, try it) spice and can certainly overpower a dish if you're not watching. But it is wonderful for cuts of meat with less fat on them as their flavor will need some "enhancing".

In this dish, we are pairing the sage and the pork in a delightful little duet that I'm hoping you'll like...and of course it's easy to do!....OK Let's prep....

Here's What Your Need:

2 pork chops; bone-in, about 3/4 to 1 inch thick
Olive Oil (Extra V)
6 fresh sage leaves whole
2 cloves garlic; thinly sliced
Sea Salt and FG Pepper (To Taste)
White wine (something you'd drink)
1-2 tbsp Unsalted Butter

Rinse your chops and pat dry with paper towels and season both sides with salt and pepper to taste. Then place one sage leave on each side of each chop. Press it on until it stays (you can wet a bit to help stick)

TPC NOTE: Make sure you take the meat out of the fridge and let come to room temperature before you put on the skillet. If it's still too cold it can alter how the meat comes out. In other words, your med rare could be rare because of the temperature imbalance.

Grab a large skillet and heat to medium-high. Add a couple of quick swirls of Olive Oil. Throw in the garlic for about a minute and then add your chops to skillet. Cover skillet and cook chops undisturbed for about 5-7 minutes on each side for a med rare. Adjust time according to thickness of chops. Transfer to warm plates. (let sit for about 10 minutes for the juices to settle).

Meanwhile in the back in the pan.....deglaze with a splash (1/2 cup or so) of white wine and the 2 remaining leaves of sage making sure to scrape up the lovely little bits of meat that stick to the pan. TASTE! If it's too bitter...add a pinch of sugar or even honey. Reduce until it thickens and serve over the chops. Feel free to serve with potatoes (mashed, whole, steamed), Brussels sprouts or broccoli, sauteed apples....so many choices. I went with fingerling potatoes, creamy Brussels and sauerkraut (with bacon and apples).

WINE NOTE: With this dish I went with a nice Pinot Noir, but you could also go white with a Chardonnay (especially if it's the one you used in your dish!)

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC