Prep 35 mins
Cook 10 mins
Sage and pork are a fantastic combination. From Food and WIne magazine.
- 3 tablespoons extra-virgin olive oil
- 20 small sage leaves
- 1 tablespoon chopped sage leaf
- 1 tablespoon salt
- 1 teaspoon salt
- fresh coarse ground black pepper
- 4 pork rib chops (1-inch thick, bone-in, 10-12 oz. each)
- In a small bowl, combine 1 tbsp of extra virgin olive oil with the chopped sage, coarsely ground black pepper and 1 tablespoons plus 1 teaspoons salt. Rub mixture all over pork chops and allow to stand for 30 minutes.
- Preheat oven to 400 degrees. In a large oven-proof skillet, heat 1 tablespoons of extra virgin olive oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer skillet to the oven and roast for 5 minutes, until an instant read thermometer inserted into the thickest part of the meat, nearest to the bone, registers 145 degrees. Transfer chops to a plate to rest for 10 minutes.
- Meanwhile, in a medium skillet, heat the remaining 1 tablespoons of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
- Put a port chop on each plate. Garnish with the fried sage leaves and serve.