Pork Chops with Fried Sage and Garlic

Friday, April 5, 2013

This recipe was adapted from http://www.thefoodsection.com/foodsection/2004/10/pan_roasted_pro.html

3 pork bone in pork chops, about ½ inch thick
20 sage leaves washed and dry
Juice of 1 lemon (I used Meyer)
5 garlic cloves
Salt to taste
2-3 tablespoons of oil, I used grape

Heat oil in skillet till hot. Drop in sage leaves and let sizzle till crisp, about 30 seconds per side. Remove from oil. Divide into 2 piles—bigger and smaller.

To the same skillet, add garlic. Cook till golden, about 2 minutes. Remove to another place.

To the sage and garlic infused oil, add your chops. If there is not enough oil, add another splash and heat for a minute.
Add you chops. Cook 3-5 minutes per side till brownish and caramelized looking, depending on how thick your pork is and how well you like it done.

Once you determine pork is done, add lemon juice, garlic and larger pile of sage back to pan. Swirl together. Serve immediately topping with remaining fried sage leaves.

I served with roasted brussel sprouts though some roasted potatoes would have been nice as well.

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