Tuesday, 5 November 2019

Pork and Sage - Again!

Carole's Chatter: Pork and Sage - Again!

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.


Pork chops
A fistful of sage leaves
Olive oil
Lemon juice (about 2 tablespoons – also from my garden)

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.

Carole's Chatter: Pork and Sage - Again!

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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