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Pan Fried Pork Chop in Sage Butter
Bought this piece of well marbled pork chop in Greensmith the other day. I pan fried it in butter sage and glazed it with a splash of balsamic vinegar. The acidity of the vinegar compliments the sweetness of the pork and the fragrant butter sage. Here's how I did it:
1. score the skin
2. heat the pan under high heat
3. season the pork with salt
4. wash sage and chop garlic into slices
5. add garlic into the pan
6. when garlic is sizzling, add the pork (skin side down, standing up)
7. when the skin is golden, put pork chop on its side in the pan
8. turn over when pork is golden on one side
9. add butter and sage
10. spoon excess butter over the pork chop (keeps the chop moist)
11. when the pork chop is almost cooked, add splash of balsamic vinegar
12. add sugar if needed
13. pepper and salt for final seasoning
14. take the pork chop out of the pan and let it rest for 5 minutes
15. garnish with left over sage butter and garlic
16. serve!
Pan Fried Pork Chop in Sage Butter
Bought this piece of well marbled pork chop in Greensmith the other day. I pan fried it in butter sage and glazed it with a splash of balsamic vinegar. The acidity of the vinegar compliments the sweetness of the pork and the fragrant butter sage. Here's how I did it:
1. score the skin
2. heat the pan under high heat
3. season the pork with salt
4. wash sage and chop garlic into slices
5. add garlic into the pan
6. when garlic is sizzling, add the pork (skin side down, standing up)
7. when the skin is golden, put pork chop on its side in the pan
8. turn over when pork is golden on one side
9. add butter and sage
10. spoon excess butter over the pork chop (keeps the chop moist)
11. when the pork chop is almost cooked, add splash of balsamic vinegar
12. add sugar if needed
13. pepper and salt for final seasoning
14. take the pork chop out of the pan and let it rest for 5 minutes
15. garnish with left over sage butter and garlic
16. serve!