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Pork Chops With Sage

world.food's picture
<p><a href="http://www.flickr.com/photos/culinarycara/8733426948/">Image Credit</a></p>
Ingredients
  All purpose potatoes 2 1⁄2 Pound, peeled and diced
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Bone in pork chop 4 (Thick)
  Fresh sage leaves 24
  Garlic bulb 1
  Prosciutto slices 4
  Butter 4 Tablespoon, finely diced
  Dried apricots 4
  Extra virgin olive oil 1 Tablespoon
  Flour 1 Tablespoon
  Pancetta strips/Bacon strips / 1 package, 8 ounce pancetta lardons 6 (Preferably 1/2 Inch Thick)
Directions

Preheat the oven to 425°F.
Put your potatoes into a pot of salted water and bring to a boil.
Boil 3 or 4 minutes—you only want to parboil them—then drain and allow to steam dry.
Lay your pork chops on a board and insert a small paring knife horizontally into the side of each chop to make a hidden pocket.
Make sure the tip of your knife stays in the middle of the chop, as you don't want to cut through the meat to either side.
Be careful—watch your fingers.
Set aside 8 of the largest sage leaves.
Add 8 more leaves to your food processor with a peeled clove of garlic, the prosciutto, butter, apricots, and a pinch of salt and pepper and give it a whiz.
This is now a beautifully flavored butter that can be divided between the pork chops and pushed into the pockets.
Dress the 8 large sage leaves that you set aside with a little oil and press one side of them into some flour.
Press a leaf, flour side down, onto each side of the chops (so you have 2 leaves on each chop).
Leave the chops on a plate, covered with plastic wrap, to come to room temperature while you get your potatoes ready.
If you're using thick strips of pancetta, slice them into matchsticks, as thick as a pencil.
Put them into a large roasting pan, with your potatoes, the remaining sage leaves, and the rest of your whole unpeeled garlic cloves.
Drizzle with a little extra virgin olive oil and put the pan into the preheated oven.
After 10 minutes, put a frying pan on the burner and get it very hot.
Add a touch of olive oil and put in your seasoned pork chops.
Fry for 10 minutes, until golden and crisp on both sides, then remove the pan of potatoes from the oven—they should be nice and light golden by now—and place the chops on top.
Put the pan back into the oven for 10-15 minutes, depending on how thick the chops are, then remove the pan from the oven and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Pork
Interest: 
Gourmet

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