Pork chops with tomatoes & sage                     June 2017

You need to buy good thick old school pork chops with the bone in and a ridge of fat at the edge.

You will need fresh sage that dry dust will not do and I use butter and olive oil as this adds to the richness of the dish.

For four people you will need:

  •     4 thickly cut pork chops
  •     Seasoned plain flour
  •     Sea salt, pepper
  •     20g butter
  •     2 tablespoons olive oil
  •     400g canned Italian tomatoes
  •     16 fresh sage leaves
  •     A wine glass of water or dry white wine

How to make:

Heat the oil and butter in a heavy frying pan coat the chops in the flower  and when the fat stops sizzling place the chops into the hot oil. 

Cook for about 10 to 12 minuets turning them two or three times until the chops are golden brown on both sides. Remove some of the fat and add the  fresh sage.

Cook the sage for about 3 minuets then add the tin of tomatoes, cover the chops making sure they are all mixed together and simmer for 25 minuets.

Make sure you check the chops and turn them over two or three times during the cooking, if they look a little dry add a splash of water or white wine, do not let them dry out.

When they are done let them rest for five minuets in the sauce and then serve adding a spoon or two of the sauce over the chop.

They go very well with the Italian green beans or the Braised small purple artichokes from the recipe’s page.

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