Fresh sage is one of the finest (and most distinctive) of herbs, and works quite well with tomatoes. This simple, quick pork chop recipe from Emilia Romagna will serve 4.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 4 pork chops, weighing 1 1/3 pounds (600 g) in all
- 1 heaping tablespoon tomato paste, diluted in 1/3 cup water
- 1 tablespoon unsalted butter
- A bunch of fresh sage, washed and patted dry
- Salt to taste
Preparation:
Finely chop all but two of the sage leaves. Heat the butter in a skillet large enough for the pork chops to lie flat and briefly sauté the two unchopped sage leaves to flavor the butter. Add the pork chops and cook for two minutes over a brisk flame, turning them after one.
Sprinkle the diluted tomato paste and the chopped sage over the chops. Cook for five minutes more, turning the chops after a couple of minutes. When the time is up, salt the chops to taste, and cook them another minute or two, turning them again.
Transfer the pork chops to a warmed serving dish, spoon the pan drippings over them, and serve at once, with a light red wine. Dry Lambrusco would be perfect here.
Sprinkle the diluted tomato paste and the chopped sage over the chops. Cook for five minutes more, turning the chops after a couple of minutes. When the time is up, salt the chops to taste, and cook them another minute or two, turning them again.
Transfer the pork chops to a warmed serving dish, spoon the pan drippings over them, and serve at once, with a light red wine. Dry Lambrusco would be perfect here.
