Pork Chops with Brown Butter Sauce and Crispy Sage Leaves Recipe
by Mary Callan
Succulent pork chops in a brown butter sauce with crispy sage leaves.
Avg. 4/52 votes
Bone in Pork chops (fat trimmed)
4 tablespoons of unsalted butter
1 teaspoon of salt
a couple of healthy shakes of pepper
1/4 teaspoon of cumin
1/4 teaspoon of paprika
1/4 teaspoon of fennel seeds (I was going to grind mine but didn't because my spice grinder broke and I was too lazy to pound them)
A splash of white wine (optional)
1/2 cup (or so) chicken stock
To prepare the chops, trim the fat and mix together the cumin, paprika, fennel seeds, salt and pepper. Rub this mixture all over the chops and let sit for about a half hour.
Heat the butter in a large frying pan until really hot and foaming.
Press a sage leaf on each of the chops and place them in the pan. Don't overcrowd, you will probably have to do this in two batches otherwise they will steam and not brown beautifully.
Cook, without moving them for about 4 minutes. Lift one up to make sure it's golden, if it is turn it over, turn down the heat a little, partially cover the pan and continue cooking for about another 4 minutes or so, depending on the thickness of your chop. DON'T overcook!! Keep checking and spooning the melted butter over the chops as they cook.
When the chops are cooked, remove to a serving plate and cover with foil. Let them rest of about 10 minutes.
Add the stock and wine to the pan, bring to a boil and then turn down to a simmer. Scrap up all the bits in the pan.
Add another tablespoon of butter to the sauce and swirl gently until it dissolves.
Pour the sauce over the chops. Garnish with more sage.