The 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.
- 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
- 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).
- Add the slieced garlic into the same oil inside the skillet. Saute until golden and then remove to the plate with the sage.
- Add the pork chops, seasoned with salt and pepper, to the pan with the olive oil, now infused with the sage and garlic.
- 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.
- 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.