Pork Chops in Brown Butter with Crispy Sage Leaves
Brown butter and sage is a classic flavor combination that evokes the autumn season. This recipe makes a perfect dinner for a crisp fall night!
- Pork chops, bone-in, fat trimmed
- Sage leaves
- 4 tablespoons unsalted butter
- 1 teaspoon of salt
- A couple of healthy shakes of pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon fennel seeds, ground
- A splash white wine
- 1/2 cup chicken stock
Adapted from insideabritishmumskitchen.blogspot.com
To prepare the chops, trim the fat and mix together the cumin, paprika, fennel seeds, salt and pepper. Rub this mixture all over the chops and let sit for about a half hour.
Heat the butter in a large frying pan until really hot and foaming.
Press a sage leaf on each of the chops and place them in the pan. Don't overcrowd, you will probably have to do this in two batches otherwise they will steam and not brown beautifully.
Cook, without moving them for about 4 minutes. Lift one up to make sure it's golden, if it is turn it over, turn down the heat a little, partially cover the pan and continue cooking for about another 4 minutes or so, depending on the thickness of your chop. Be careful not to overcook! Keep checking and spooning the melted butter over the chops as they cook.
Add the stock and wine to the pan, bring to a boil and then turn down to a simmer. Scrape up all the bits in the pan.
Add another tablespoon of butter to the sauce and swirl gently until it dissolves.
Pour the sauce over the chops. Garnish with more sage.
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