Home Cooking, for the sake of your health!

Pork Chops Infused with Garlic and Fresh SageThe recipe is one of those minimalist dishes that is just pork chops, sage, garlic, lemon, cracked black pepper, and salt, and nothing more.

It’s a perfect dish that one can make quickly with just a few simple and readily available ingredients.

 
Ingredients
  • 2 pork chops (your choice of bone-in or boneless – I personally use bone-in)
  • sea salt to taste
  • freshly ground black pepper to taste
  • 2-3 tbs extra virgin olive oil
  • 10 sage leaves
  • 2-3 garlic cloves, sliced
  • freshly squeezed lemon juice
 
Instructions
  1. Warm the olive oil in a large skillet over medium-high flame. Once the oil is warm, drop the sage leaves into the skillet. Allow the sage leaves to sizzle away for thirty seconds or so until it began to curl and crisp, then remove them with a slotted spoon (don’t let it burn).
  2. Add the slieced garlic into the same oil inside the skillet. Saute until golden and then remove to the plate with the sage.
  3. Add the pork chops, seasoned with salt and pepper, to the pan with the olive oil, now infused with the sage and garlic.
  4. Cook the pork chops mainly on one side until the surface had browned and caramelized, flip them, and then cook them on the other side for a few minutes until the meat, frequently pressing your finger into the surface to feel if the meat had cooked through without become overdone. Alternatively you can use a thermometer to see if the meat has reached it’s desired temperature.
  5. For the final step, the reserved sage and garlic are returned to the pan, along with the juice of one lemon. If the juice evaporates immediately, you may want to add more. The lemon, sage, garlic, and browned bits scraped from the bottom of the pan are swirled together to form a sauce. Once it comes together, remove the chops from the pan and serve immediately on warmed plates.

About this site

Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits.
Naturally occurring ingredients contain various amounts of molecules called proteins, carbohydrates and fats. They also contain water and minerals. Cooking involves a manipulation of the chemical properties of these molecules.

Feed Display

Devour the Blog, by Cooking Channel

  • Travel You Can Taste: A Culinary Armchair Adventure
      If spring break wasn’t in the cards this year, plan a recipe road trip instead. This culinary journey hits the must-try defining dishes from all 50 states. First stops: Connecticut’s New Haven-Style White Clam Pizza Kansas City-Style Ribs Virginia Ham Biscuits Get all the recipes.
  • Get Excited for Ramps
    Plucked by foragers in wild patches throughout the East Coast and Midwest, ramps are a two-for-one find, with pickle-worthy bulbs and sauté-ready leaves.
  • Peep This: New Life for Easter Leftovers
    Now that the Easter feast has finished, don’t let all the leftover candies and colored eggs go to waste. Transform those same-old-same-old seasonal staples into exciting snacks with these easy recipes: Easter Dessert Peep-Za Deviled Eggs with Candied Bacon Easter Candy Bark Chesapeake Bay Deviled Eggs Dessert Recipes That Use Up Easter Peeps Deviled Egg […]
  • Pump Up Your Passover Spread
    No matter that (unleavened) bread is banned from the Passover table; you can still create a flavor-packed spread worthy of this festival of freedom. From savory to sweet, these sumptuous dishes will make you forget all about flour: Noodle Kugel Flourless Chocolate-Almond Cake Truffled, Shiitake Matzo Ball Soup Passover Cobbler Get all the recipes.
  • Grilled Cheese Greatness
    Celebrate National Grilled Cheese Month with these old-school takes and new-school twists on the always-golden sandwich.