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
Every once in awhile you're put in a situation where you need a quick win. And sometimes, you can trip upon a new discovery that in itself can be a reward. This holds especially true in food. Many new dishes came from accidents, lack of ingredients or just dumb luck. This was one of those cases.
Picture yourself if you will in a classic Manhattan steak house. Crystal clear Martinis at the bar....the smell of seared beef wafts through the air. Sides of mashed potatoes, creamed spinach and sauteed mushrooms decorate each table with the majesty and the splendor of a thanksgiving feast. It was in this magnificent world in which I would err.
While dining with some colleagues and (of course) my CEO I couldn't help but comment to someone who had just ordered their steak well done. After verbally undressing this person for such an abomination, I had the bad fortune of having my CEO lean in and say, "I order my steak well done too" . DOH!
TPC NOTE: I would do the same thing today. Eating a fine piece of meat well done is still an abomination in my mind. The more you cook it, all you are really doing is cooking the flavor right out of it....blech....anyway...
Prior to our first courses being brought out (Seafood platter and Steakhouse Canadian Bacon) the staff brought out plates, lobster crackers, seafood forks and lemons. The Canadian Bacon was the first on the scene. Now my friend if you've never had the pleasure of tasting this dish, I tell you now.....go change that! About 5 times as thick as your normal smoked house bacon, this is a slice of heaven.
The servers laid the bacon out next to the lemon wedges. It was at this point my CEO asked me, "Well what's the lemon for?"...without even hesitating (and really needing a win here) I grabbed the lemon and squeezed it all over my bacon stating "It's for the bacon...you'll love it". He hesitated, watch me eat a bite and then tried it for himself. A broad smile spread across his face as he concurred with my incredible "cuisine savvy" conclusion. Whew.....
MY friends when I tell you about happy accidents, this was truly one of the happiest. The fresh bite of the citrus cuts through the heaviness of the bacon allowing the true smokey taste of the meat to come through. I will never eat bacon without the lemon again. So if you ever get the chance, please, by all means spritz your bacon with a little fresh lemon...you won't regret it and you'll be the hero at the table.
Until we do this again....
Enjoy....Have Fun....and Eat Well!
TPC
In music, your chops are your skills at plying your craft, that being your instrument or your voice. In food, chops can be a term that brings back brutal memories of your childhood being subjected to a heavily breaded, overly cooked, flavorless piece of meat (usually pork)....But let's set aside these thoughts for a moment....close your eyes.....breathe deep...clear you mind...and let us start anew.
Put in your thoughts instead thoughts of little white fluffy sheep jumping up and down playing. Isn't that just the cutest? Great....now let's eat em. OK OK...don't get all up in arms. I'm just playing. But seriously, lamb chops are truly a delicacy AND (sticking to our theme) quite easy to prepare, cook and plate. Stay with me on this one....
In the meat section of any store you should be able to find a little pack of lamb chops. OR if you're lucky enough to have a butcher, it's even easier. TPC NOTE: Most supermarkets have a butcher. GET TO KNOW YOUR BUTCHER WELL! If you listen to nothing else I say, listen to this. The art of being butcher is tragically fading fast. These guys WANT to cut some meat. It's what they do! So ask for their assistance. They are BORED back there. Talk to them. Ask for their opinion. They are quite knowledgeable. Do this and you will be pleasantly surprised how better cuts will magically find their way to you.
OK enough....grab your chops and let's get to the cooking!
There are many ways to do chops, on a grill, in a pan or bake them, but since we are about being easy and quick...we are hitting the pan.
Here's what you Need:
Package of Lamb Chops: 2-3 per person (Let's go with 8 here)
Fresh Rosemary...a few sprigs (save some for plating!)
2-3 Cloves of Garlic chopped (1 clove every 4 chops...ish)
Olive Oil (do I have to say Extra Virgin?)
1 lemon for 2-3 tbsp of juice (Get some zest off the lemon prior to juicing and don't forget to roll your lemon prior to zesting to get the oils and juice flowing)
Salt (sea salt, course is more fun here) and Fresh Ground Pepper to Taste
This is so easy it hurts...But again you should achieve hero status from your tests subjects...er guests for this one.
Grab a large plastic freezer bag.
Toss in the chops, garlic and lemon juice and zest (a pinch). Salt and Fresh Pepper to taste...I'm a pepper guy here.
Grab a sprig of the Rosemary (and you'll love this), grab the upper tip with one hand, and with the other hand pinch two fingers at the top below the other and and slowly pull down on the sprig....voila all the little needles should come off. (Another "look cool" trick if you're doing this in front of others). Now, chop them up and toss in the bag.
Pour in Olive Oil to cover and holding the outside of the bag, rub it all in. (Um not that I have to say it, but seal the top please)
Let that sit over night if you can....for a few hours if you must....or hell even an hour will be better than most things they've eaten at a house....truth.
KEY: When you take out the chops let them hit room temp before cooking...it really makes a difference.
Fire up a pan (or grill pan if you have one) over high heat until it's really hot (a speck of water will sizzle), add the meat and sear for about 2 minutes. Turn them over and cook for another 3 minutes for med rare. If you are cooking good meat past med rare...please stop reading this blog.
OK now...plate them on a nice plate....bone side facing in like a lamb chop tepee. Place the rest of the Rosemary Sprigs around the plate (have fun with it don't get uptight here) and you're ready to serve!. Serve as appetizers or as a meal with steamed herb potatoes.
WINE NOTE: I'd go with a nice Syrah or Rioja here, but really drink what you like. This is about enjoying the meal and your guests.
Enjoy and of course....eat well.
TPC
