My better half brought home some
nice pork chops and I was pondering how to cook them when I remembered
that we have sage in the garden.
So anyway I decided to do a pork
and sage recipe.
Ingredients:
Pork chops
A fistful of sage leaves
Olive oil
Lemon juice (about 2 tablespoons
– also from my garden)
Butter
First you put your pork into a
ceramic or glass dish (not metal). Make
a marinade using 1/3 of your sage finely chopped, lemon juice, olive oil, salt
and pepper. Whisk it together and pour
it over your pork and leave to marinade for at least an hour.
When your hour or so is up, take
the pork out of the marinade – but don't throw the marinade out – you'll need
it later.
Fry the pork till tender. Put the pork onto a plate and cover it with
foil. Then in the pan you were using
(without cleaning it at all) put the marinade and the sage leaves and fry until
the sage is crisp. I added a bit of
butter while it was frying. The sage
started to crinkle a bit but I wasn't brave enough to let it burn, so it wasn't
really crisp.
The sage went well with the
pork. A delicate combo rather than a
punch in the face.
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