Boneless Pork Chops With Sage Cream

Recipe by Elisabetta47
READY IN: 40mins




  • 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.