This is a combination of altered, unrelated recipes that turned out wonderfully. The creamy sage sauce is the real star, and could be used with other meat preparations such as roast pork, veal or why not turkey? If you're a sage fan, this one's for you. Prep time doesn't include brining.
- 1 lb boneless pork chop, 3/4-inch-1-inch thick, trimmed of fat
- 2 cups milk
- 1 teaspoon salt
- 2 green onions, minced
- 10 sage leaves, roughly chopped
- 4 tablespoons olive oil, extra-virgin
- 2 tablespoons white wine
- 1 tablespoon Dijon mustard
- 1⁄2 lb Baby Spinach
- 1 1⁄2 cups panko breadcrumbs
- 2 tablespoons vegetable oil
- salt & pepper
- Place trimmed pork chops in a large, shallow casserole.
- Combine the milk and salt and pour over the chops.
- Refrigerate for at least 1 hour (maximum 4.) Turn once during the brining.
- Combine the green onions, sage, olive oil, white wine, mustard and a pinch of salt and pepper in a food processor.
- Process until it's as creamy as your machine will manage. Set aside.
- Combine the bread crumbs with a scant teaspoon of salt and plate.
- Drain chops one at a time, letting the milk drip off, then press each side in the bread crumbs.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Fry the chops MAXIMUM 3 minutes per side. Don't crowd the pan; you may have to do a second batch.
- Serve the pork on top of a generous handful of undressed baby spinach (looks great on wooden boards.).
- Either drizzle the sage cream over the meat and spinach with a spoon or serve each person a small ramekin portion on the plate.