Grilled Pork Chops with Fried-Sage Salsa Verde and Sage Potatoes

I am such a sauce person- this dish was super saucy! Sauce on the pork chops with sauce on the side. 🙂 The recipe was adapted from a “staff-favorite” Food and Wine dish. I adapted the recipe by decreasing the olive oil and by incorporating the leftover sage-grapeseed oil into mashed potatoes with grilled scallions. This was a wonderful dish to make with my giant herb garden sage and parsley plants too. Very flavorful and tasty.

• Grapeseed oil, for frying
• 1/2 cup sage leaves
• 1 medium-large shallot, minced
• 1 tablespoon red wine vinegar
• 10 T cup extra-virgin olive oil, plus more for brushing
• 1 cup lightly packed parsley leaves, finely chopped
• 2 tablespoons minced celery heart with leaves
• 1 tablespoon capers, rinsed, drained and minced
• 1 1/2 teaspoons minced thyme
• Kosher salt
• freshly ground black pepper
• six 3/4-pound boneless pork chops, about 1 inch thick
• 1 1/2 pounds gold potatoes
• 6-8 scallions, grilled
• milk, to taste

1. In a small saucepan, heat 1/4 inch of grapeseed oil until shimmering. Add the sage and fry over moderate heat, stirring, until the sizzling stops and the leaves are crisp, 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
2. In a mini food processor, mince the shallot. Add the vinegar and let stand for 5 minutes. Add the parsley, celery, capers and thyme and pulse to mince; season with salt and pepper. Pulse in the olive oil.
3. Meanwhile, bring the potatoes to a boil in a large pot of salted water. Cook until tender, about 15 to 20 minutes. Drain and mash.
4. Light a grill or preheat a grill pan. Brush the pork chops with olive oil and season generously with salt and pepper. Grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted near the bone registers 135°, 12 to 14 minutes. Transfer the chops to a platter and let rest for 5 minutes.
5. Lightly brush the scallions with olive oil. Grill until tender. Coarsely slice.
6. Stir the fried sage leaves into the salsa verde and serve with the pork chops.
7. Stir the sage-grapeseed oil into the mashed potatoes, small amounts at a time, with milk, to taste, to achieve desired texture. Stir in the chopped grilled scallions. Season with salt and pepper.

One Year Ago:

• Warm Lentil-Salad with Seared Tuna and Fresh Herb Vinaigrette

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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